This Leftover Turkey Soup recipe is a healthy way to use your Thanksgiving leftovers! It's packed with flavorful veggies, and is dairy-free for easier digestion.
- 1 tablespoon olive oil
- 1 onion , chopped
- 4 carrots , chopped
- 5 celery stalks , chopped
- 2 cloves garlic , minced
- 3/4 teaspoon ground sage
- 3/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- freshly ground black pepper
- 1/2 head cauliflower , cut into florets
- 4 cups water
- 2 cups leftover turkey , shredded or cut into small pieces
- 1 1/2 teaspoons fine sea salt
- 1/2 cup full-fat coconut milk
Heat the olive oil in a large pot over high heat, then saute the onion, carrots, and celery until they soften, about 8 minutes.
Add in the garlic, sage, thyme, and red pepper flakes and stir for one more minute, until fragrant.
Add in the cauliflower, water, shredded turkey, and salt. Stir, then bring the liquid to a boil. Once it's boiling, cover the pot and lower the heat to a gentle simmer. Cook until the cauliflower is fork-tender, about 15 to 20 minutes.
Remove the lid and stir in the coconut milk. Taste the soup and adjust any seasoning as needed. (This is the time to stir in leftover Wild Rice Stuffing if you have any-- it will heat up quickly in the hot soup!) Serve warm.
- If you’d rather use vegetable or chicken broth instead of the water called for in this recipe, reduce the salt by at least half! It will be way too salty otherwise.
- You can use potatoes instead of cauliflower for a heartier soup, or add in anything else you like. (My husband particularly liked the dried cranberries in it from the addition of our stuffing!)
- I used canned coconut milk in this recipe, but you can use only the coconut cream (the thick part of the coconut milk in a can) or boxed coconut milk from the refrigerated section, if you’d like. Or skip it for more of a broth based soup.