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This Easy Turkey Soup with cabbage and turmeric is the perfect way to use up leftover turkey! Naturally Gluten Free and Low Carb.
Peel and dice onion
Trim celery ribs and dice. Peel carrots and dice. Measure 1 cup of each.
Core cabbage and cut into shreds. Trim mushroom stems and slice into 1/4" pieces.
Cube leftover (boneless, skinless) turkey meat.
Heat a large soup pot over medium heat. Once hot, add oil along with diced onion, celery, carrot, fresh thyme and a pinch of salt.
Cook 8 to 10 minutes, stirring occasionally, until vegetables begin to soften and onion is aromatic.
Add turmeric, salt, pepper, shredded cabbage and mushrooms and stir to coat.
Cook 5 to 6 minutes, stirring occasionally, until cabbage and mushrooms begin to reduce.
Add broth, bay leaf and handful of parsley. Bring to a boil. Once boiling, immediately reduce heat to a simmer, add cubed turkey, cover and simmer on low for 15 minutes.
When ready to serve, fish out the bay leaf, parsley and thyme stems. Serve and Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.