Creamy Turkey Soup (Very Low Fat and Gluten-free)
Well, if you are anything like me, you are seeking out recipes for low fat meals to help reverse the over-indulgences of the past month. OK…maybe you aren’t anything like me. Maybe you clearly have more discipline than I do. There’s no reason to rub it in! But, IF you are looking for a lower fat recipe (like almost no fat) that is also gluten free, then I have a fantastic recipe for you. This so very delicious creamy turkey soup has a secret ingredient that gives it it’s creaminess…and it’s not cream or flour! Curious?
This recipe uses the turkey stock that I told you about in this post.
I made several quarts to use for our Thanksgiving turkey gravy and had 2 quarts left over. Truth time, I am not a huge turkey lover, but I do love this soup and the stock.
I always make extra stock so I have it for soup, it is so incredibly rich in flavor and nutrition; but you could surely use purchased turkey or chicken stock if you’re not keen on making your own.
In addition to the stock, this recipe will clean the last bits of leftover turkey that you have in your fridge or freezer.
As a part of my ‘declutter my kitchen’ mode that I’m in (that post will be this Friday), I am determined to clean out my refrigerator and freezer, which are two of my ‘dirty’ little secrets. For the life of me, I haven’t been able to keep a clean and organized refrigerator/freezer. But I’m determined to change that in the new year.
(On a related note, did you know that oatmeal could grow a complete head of hair? I mean, like 2 inches?…no mere fuzz, but real hair!? I’ve got the photographic evidence but really don’t want to mess with your mind this early in the morning. However, if you just can’t get through your day without seeing it…click here)
Making this soup was a great way to continue the clean-up of my freezer. But, if you don’t have turkey stock or turkey in your freezer, by all means make it with fresh or frozen chicken breasts and chicken stock.
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 TB oil
- 1/2 tsp thyme
- 2 quarts turkey stock (This is how I make my turkey stock.)
- 2-3 cups chopped turkey
- 2 cups pureed white beans
- 2 cups white beans, with liquid.
- Drain and rinse the beans.
- Puree the beans and slowly add back the liquid until it's the consistency of sour cream.
- Saute onions, carrots and celery in olive oil until soft.
- Add broth and thyme and bring to a gentle boil.
- Whisk in pureed beans.
- Add turkey and heat through.
So the secret ingredient…white bean puree…it creates a creamy and rich soup without added fat, but with added protein and fiber.
My daughter, who is an avowed ‘I DON’T LIKE BEANS. PERIOD’ kind of gal loved this soup and was really quite surprised at the ingredient which made it so creamy. Now that I’m on to this secret ingredient, I am anxious to try it in other recipes…cream of mushroom soup to start with!
The sauteed onions, celery and carrots combined with the delicious and nourishing stock and bean puree make a soup that is creamy, flavorful and nourishing.
And while it is so low fat, it is really filling as a result of the bean puree and the turkey. Often times soup just doesn’t fill me up enough, but this one does.
So, I know you will love this soup as much as my whole family does. Pin it for your future reference.
I’m looking for some more healthier and lower fat recipes…do you have any good ones? If so, please pass them on. I’d love to see them.
Thanks for stopping by to visit today, I appreciate you more than you’ll ever know. And when you leave a comment…ah, it makes my heart sing!
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