Ground Turkey and Veggie Soup

There’s nothing quite like a simmering pot of soup to ease into the rhythms of fall. This Ground Turkey & Veggie Soup is hearty, nourishing, and packed with seasonal produce—perfect for cozy nights, weekly meal prep, or supporting your immune system as the weather cools.

It’s made with lean protein, root vegetables, and warming herbs that make your kitchen smell like fall comfort in a bowl.

Serves 4

Ingredients:

• 1 TBS avocado oil

• 1 cup diced onion, sautéed until clear

• 2 large carrots, peeled and sliced

• 1 cup fresh kale, chopped

• 1 cup diced potato

• 1 lb organic ground turkey

• 5 cups organic vegetable stock

• ½ TSP salt

• ½ TSP pepper

• 1 TSP each of dried oregano, basil, thyme, and rosemary

Instructions:

1. In a large pot or Dutch oven, cook the ground turkey. Drain excess fat and set aside.

2. In the same pot, heat avocado oil. Add diced onion and sauté for 1–2 minutes.

3. Stir in carrots and potatoes; cook for 5–6 minutes.

4. Return ground turkey to the pot and add salt, pepper, and dried herbs.

5. Pour in vegetable stock and bring to a boil. Let boil for 5 minutes.

6. Reduce heat and simmer for 20 minutes, or until vegetables are tender.

7. Stir in kale just before serving, letting it wilt into the soup.

Tips & Swaps:

• Swap the protein: This recipe works just as well with ground chicken or leftover shredded turkey.

• Use what you have: Sub sweet potato or parsnip for regular potato, or add in green beans, zucchini, or celery if you have them on hand.

• Make it a freezer meal: This soup freezes beautifully—just leave out the kale and add it fresh when reheating.

Why It Works for Fall:

• Warming and grounding: With potatoes, carrots, and herbs, this soup checks all the boxes for fall comfort food.

• Supports immunity: Onions, kale, and carrots are rich in vitamins and antioxidants—perfect for cold season.

• Easy to batch and reheat: Make a double batch and stay nourished through your busiest weeks.