AIP Creamy Mushroom and Brussels Sprouts Soup (Paleo, GF, Whole 30)

AIP Creamy Mushroom and Brussels Sprouts Soup (Paleo, GF, Whole 30)

This warm comforting AIP soup is relatively easy and fast to throw together and it’s soo good. If you’re looking for a quick one-pot nourishing AIP meal, this is it. It’s gluten-free, dairy-free, and Whole 30 compliant. 

Even though it’s springtime and not really “soup season,” I’ve recently gotten in the habit of making AIP friendly soups for the main purpose of putting a ton of veggies in it. Something about a really good tasting soup base makes it much easier to eat a lot of vegetables, probably because the soup base acts as sort of a sauce that makes every bite go down smoothly. 

This recipe came as a bit of an alternative to my originally planned recipe due to missing ingredients. Grocery shopping is just not what it used to be before all this COVID19 stuff. I usually love to go to the grocery store. Lately though, with the gloves and mask and trying to stay 6 feet away from everyone (which is hard to do in a busy store) and limit of 2 or 3 of everything...it's distracting. 

Plus, since grocery stores are one of the few places people can go, that’s where they all go. It’s way busier than usual, even midmorning on a weekday. 

Anyway, I was planning to make a beef soup today but I guess I was distracted so I forgot not 1 but several of the items I needed at the store. Oops. The good news is I came up with this awesome soup instead, which I hope you’ll love. 

What’s in this Soup?

This soup brings together ground turkey, brussels sprouts, and baby bella mushrooms in a creamy, full-bodied soup base containing a blend of chicken broth, full-fat coconut milk, coconut aminos, lemon juice, and a bunch of spices. 

A little bit of coconut milk makes it just creamy and silky enough but not too creamy or heavy. The lemon gives it just a  tiny bit of tang. The blend of spices (garlic powder, onion powder, turmeric, thyme, ginger, nutritional yeast, sea salt) rounds out the flavor. 

The coconut aminos, one of my favorite AIP condiments to cook with adds a little bit of sweet and saltiness and soy-sauce-like flavor. 

aip turkey mushroom soup

Some Notes About Some of the Ingredients in This AIP Soup:

  • Ground Turkey- You can also use ground chicken, organic is great if it’s an option. Lately, we’ve been getting most of our meat from a CSA, which is a new practice for us but I love it. Once a month, I pick up about 20 pounds of various meats from Peaceful Pastures and bring it home to our freezer. If you’re in TN, FL, GA, it might be worth checking out; they deliver to various locations. I’m not an affiliate- I just really like them, their practices and their products. They are not certified organic but use organic practices and their animals are grass-fed, pastured, and humanely raised. If you don’t have a CSA near you, another good option for high-quality meats is US Wellness Meats (affiliate link). Their animals are also grass-fed and pastured and they ship anywhere in the US and Canada. 
  • Brussels Sprouts- Make sure to slice these thinly so they cook quickly
  • Baby Bella Mushrooms- These should also be sliced or diced. I really like baby bellas but any type of mushroom works. 
  • Chicken Broth- I used regular organic chicken broth because of its mild flavor but you could use bone broth for a gut healing boost. 
  • Full Fat Coconut Milk- I’ve mentioned this in other posts but I finally found a fantastic guar gum-free coconut milk that is smooth, creamy, and consistent. It’s made by Thai Kitchen and only contains coconut and water. It also comes in a tetrapak container with a pourable spout. I love not having to open a can of coconut milk every time I want to use it for something and then find a container to store the leftovers in. 

aip turkey mushroom soup

AIP Batch Cooking, Freezer Meals and Storage

Planning ahead is very important and helpful when it comes to staying consistent with the AIP diet.

AIP soups like this one are perfect for batch cooking and freezer meals. It’s relatively simple and fast, easy to make in large batches, and the flavor and texture hold up well with fridge and freezer storage. 

This soup will stay fresh in a tightly sealed (preferably glass) container in the fridge for 4-5 days. 

It also does well in the freezer (again preferably in a glass container- mason jars work perfectly for this) for at least 3 months. When you pull it out of the freezer, just defrost it in the fridge overnight then heat it on the stove in a pot or if you’re in more of a hurry, you can put the jar under cool running water until the soup thaws enough to get it out of the jar.  

How to Serve This Soup

If you want to just eat this soup as it is, it'll be delicious without any other additions.

If you want to add a lit bit of extra yumminess and color to it though, you can garnish it with chopped parsley or other fresh green herbs. You can also drizzle it with full-fat coconut milk and add in a little extra coconut aminos to taste (if desired)

Conclusion

I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. Also, what are some of your favorite ingredient combinations for soups?

This recipe is shared on the Paleo Recipe AIP Roundtable.

Click the image or button below to get your free AIP Food Lists PDF!

aip turkey mushroom soup

AIP Creamy Mushroom and Brussels Sprouts Soup (Paleo, GF, Whole 30)

This creamy savory soup is well rounded, comforting and very nourishing.
5 from 3 votes
Print Pin Rate
Course: Soup
Keyword: brussels sprouts, mushrooms, soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

Instructions

  • In a medium sized stock pot over medium-high heat, add 1-2 tbsp olive oil and onions. Saute for 2-3 minutes till tranluscent. Add minced garlic and saute another minute.
  • Add ground turkey and dry spices to the pan and combine with the onions and garlic. Adjust heat down to medium if needed. Continue cooking turkey until no longer pink. If the meat mixture gets a little dry or anything starts sticking, add a little broth as needed.
  • Once turkey is cooked through, add mushrooms and brussels sprouts to the pan and continue cooking over medium heat until vegetables are tender.
  • Add broth, coconut milk, coconut aminos, and lemon juice.
  • Allow to simmer over medium heat for about 10 minutes. Cool slightly, garnish with fresh parsley if desired, then serve.

Notes

To Serve: If you want to add a lit bit of extra yumminess and color to it though, you can garnish it with chopped parsley or other fresh green herbs. You can also drizzle it with full-fat coconut milk and add in a little extra coconut aminos to taste (if desired)Store in a tightly sealed (preferably glass) container in the fridge for 4-5 days. 
This can be stored in the freezer (again preferably in a glass container- mason jars work perfectly for this) for at least 3 months. When you pull it out of the freezer, just defrost it in the fridge overnight then heat it on the stove in a pot or if you’re in more of a hurry, you can put the jar under cool running water until it thaws enough to get it out of the jar.  
 


6 thoughts on “AIP Creamy Mushroom and Brussels Sprouts Soup (Paleo, GF, Whole 30)”

  • 5 stars
    This recipe is delicious! First recipe in years that I have not wanted to adjust in some way. A food processor helps it go quickly. Prep & cook times are accurate. This used several ingredients I needed to use up. Thank you!

  • 5 stars
    OMG this soup is to die for. I love experimenting in a kitchen bit never thought of combining these ingredients. Thank you so much for sharing this delicious recipe.

  • 5 stars
    This was so delicious! I tweaked it a bit by cooking some bacon in the pot so that I could use bacon grease instead of olive oil to saute the onions and garlic. Also, when I was done making the soup, I puréed a few ladles of soup and then added that portion back to the pot, just to add a bit more creaminess to the soup. And I crumbled up the bacon for sprinkling on top. Honestly, though, the flavor was great, so I think the soup would have been great even without any changes. I’ll definitely make this again!

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