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    Home > Recipes > AIP

    Creamy Ground Turkey Soup with Mushrooms and Brussels Sprouts

    Published: Apr 12, 2020. Modified: Apr 18, 2022 by Arika | FoodCourage·This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission at no additional cost to you. · 8 Comments

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    Jump to Recipe Print Recipe

    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.

    **Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

    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

    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 turkey mushroom soup

    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. 

    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!

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    If you enjoyed this post, you may also like: 

    Sheet Pan Maple Citrus Chicken with Sweet Potatoes and Brussels Sprouts

    Nightshade-Free Green Chicken Enchilada Soup

    The Best Creamy Fish Soup

    Instant Pot Ham Bone Soup

    "Cheesy" Cauliflower Chicken Soup

    AIP Chili Recipe

     

     

    aip turkey mushroom soup

    Ground Turkey Soup with Mushrooms and Brussels Sprouts

    Arika | FoodCourage
    This creamy ground turkey brussels sprouts soup uses coconut milk to provide creaminess. It's AIP, Paleo, Gluten-Free, Dairy-Free, and Whole 30 friendly.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 317 kcal

    Ingredients
      

    • 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)

    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

    If you don't have coconut aminos, it probably could be omitted if needed. 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.
    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.  

    Nutrition

    Nutrition Facts
    Ground Turkey Soup with Mushrooms and Brussels Sprouts
    Serving Size
     
    1.5 cups
    Amount per Serving
    Calories
    317
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    7
    g
    44
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    62
    mg
    21
    %
    Sodium
     
    780
    mg
    34
    %
    Potassium
     
    1055
    mg
    30
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    37
    g
    74
    %
    Vitamin A
     
    784
    IU
    16
    %
    Vitamin C
     
    47
    mg
    57
    %
    Calcium
     
    54
    mg
    5
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword brussels sprouts, ground turkey, mushrooms, soup
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
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    Reader Interactions

    Comments

    1. Sam says

      October 29, 2020 at 7:13 pm

      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!

      Reply
      • Arika | FoodCourage says

        October 29, 2020 at 11:35 pm

        Thanks Sam- I'm so glad you liked it!

        Reply
    2. Aga says

      February 04, 2021 at 8:39 pm

      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.

      Reply
      • Arika | FoodCourage says

        February 04, 2021 at 9:31 pm

        Hi Aga! That's awesome- thanks for the wonderful compliment!

        Reply
    3. Maria says

      February 22, 2021 at 8:59 pm

      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!

      Reply
      • Arika | FoodCourage says

        February 22, 2021 at 9:17 pm

        Hi Maria! I'm so glad you liked it! That sounds awesome- thanks for the ideas. I love tweaks like that.

        Reply
    4. Clementine says

      March 31, 2022 at 5:00 pm

      5 stars
      delish!

      Reply
      • Arika | FoodCourage says

        March 31, 2022 at 8:44 pm

        Thanks Clementine! Glad you liked it.

        Reply

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    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

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