This warm creamy ground turkey soup is relatively easy and fast to put together. It's made with nourishing veggies like brussels sprouts and mushrooms and its creaminess comes not from cream but coconut milk. It’s gluten-free, dairy-free, AIP and Paleo friendly, 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.
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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.
Ground Turkey Brussels Sprouts Soup Ingredients
- Ground Turkey- You can also use ground chicken, organic is great if it’s an option. Check out White Oak Pastures for pasture-raised ground turkey. They are also an amazing source for organ meats and bones for bone broth. If you decide to check them out, you can use the code "foodcourage" to save 15% off your first order.
- 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.
- Coconut Aminos- As mentioned above, this ingredient adds a ton of flavor to the soup. There aren't any great AIP-friendly substitutes for coconut aminos so I recommend using them if possible.
If not, they probably could be omitted. You may need to add a little extra salt and/or lemon juice to adjust the flavor without it.
*If not doing AIP/Paleo, you could use soy sauce. It's saltier than coconut aminos and not sweet at all. So, I'd start with 1-2 tbsp soy sauce + about 1 tbsp of honey or maple syrup in place of the 1/4 cup coconut aminos and taste as you go.
AIP Batch Cooking and Freezer Meals
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).
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.
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Ground Turkey Soup with Mushrooms and Brussels Sprouts
- 1/2 yellow onion diced
- 1-2 tbsp olive oil
- 2 cloves garlic minced
- 1 pound ground turkey
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp ground turmeric
- 1/4 tsp ground thyme
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 cups brussels sprouts, sliced
- 8 oz mushrooms baby bella ,diced
- 4 cups chicken broth
- 1/2 cup full fat coconut milk
- 1/4 cup coconut aminos
- lemon juice from 1/2 a lemon (about 1 tbsp)
- 1/3 cup fresh parsley diced (optional garnish)
- 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.