Spicy Turkey and Veggie Soup with Coconut Milk
Updated: Jun 1, 2021
This recipe is feels like curry's lighter cousin. It comes together quickly, the most time you'll take is chopping your veg. What is a "tempering"? And why are you asking me to use a second pan?? Excellent questions, well spotted!! A tempering is an oil warmed with spices. A small pan is used to melt oil, coconut oil in this case, and dry spices are added to the warm oil. These spices bloom in the hot oil, meaning they cook and release their flavorful oils. When your soup is ready, simply use a spatula to scrape the spiced oil tempering into the pot. It's a delicious and quick way to create unexpected layers of flavor.
I've made this recipe vegan by using 2 cans of drained, rinsed chickpeas, rather than the ground turkey and using 2 pints of Veggie Mineral Broth. It makes this fast recipe even quicker and very pantry friendly. My children prefer this version! Enjoy!
1 tbsp coconut oil
1 lb ground turkey (or chicken, beef, plant protein crumbles or chick peas!)
1 1/2 tbsp Berbere spice mix (this is spicy! think cayenne, sweet paprika, ginger, cloves, etc click here for a DIY recipe)
2 carrots, diced
2 celery stalks, diced
1/2 small onion, diced
1 pint Lily's Ladle Beef Bone Broth
1 cup water
2 cups spinach, sliced into ribbons
1 tbsp fresh basil, chopped
1 tbsp cilantro, chopped
1/4 cup coconut milk (full fat)
juice of 1 lime
salt and pepper to taste
1 tbsp coconut oil
1 tbsp grated fresh ginger (I keep it frozen, then grate it on a small cheese grater for easy use)
1 tsp berber spice mix
1/2 tsp turmeric
1 tsp ground cumin
1. In a large soup pot over med-high heat, melt the coconut oil and add the ground turkey. Sprinkle with the berber spice mix and some salt and pepper. Cook until slightly browned, breaking up with a spoon.
2. Empty the cooked meat into a bowl and set aside. Add the carrots, celery and onion and cook until the onion becomes translucent, about 5-7 mins. Add the Lily's Ladle broths and water and turkey back into the pot. Cover, bring to a boil, then reduce to simmer 5 minutes.
3. Make the tempering: in a small skillet over medium heat, melt the coconut oil. Sprinkle in all the spices and stir so they combine to form a fragrant paste. Add the ginger and stir for a moment. Then add it all into the soup.
4. On low heat, stir in the spinach, basil and cilantro. Add the coconut milk and finish with the lime juice. Taste and adjust salt and pepper to your liking. Serve with sriracha, or your favorite hot sauce.