Easy Creamed Turkey Soup with Vegetables (dairy-free, gluten-free)

This is an easy way to use up extra turkey (or chicken if you prefer). I didn’t have a lot of soups growing up because my father wasn’t a “soup” guy. But a long-time friend really loved creamed soups and when she was dying of cancer, one of the few things I could always get her to eat was my cream of chicken or turkey soup. So here’s the recipe revamped without the dairy or gluten.

In a medium size Dutch oven, heat:

2 tablespoons olive oil

Add:

1 cup diced onion

1 cup diced celery

1/2 cup diced turnip and/or parsnip

1 teaspoon turmeric

1 teaspoon dry sage

Saute over medium heat until onions are translucent. Add:

2 tablespoons gluten-free all purpose flour and stir to mix and absorb all the fat. Let cook for several minutes before adding:

2 cups chicken or turkey STOCK (use stock not broth for a stronger flavor)

1 small bag of mixed vegetables (if you’re like me, remove the corn; wish someone would make mixed frozen vegetables without corn!)

Cover, reduce heat to low and let simmer until vegetables are cooked, 10-15 minutes.

The soup will thicken while it simmers so stir occasionally so that it doesn’t stick to the bottom of the pan.

When the vegetables are cooked, add 1 cup of non-dairy milk and 1-2 cups of cooked brown rice. Heat and serve.

Variations if you don’t care for sage or tumeric, or just want a different taste!

Italian: Add 1 tablespoon diced garlic and substitute thyme, basil, marjoram, and/or rosemary for the sage and tumeric.

Indian: Use a peeled and diced sweet potato instead of the turnip/parsnip. Add 1 tablespoon of curry powder instead of the sage and before the flour. Curry powder needs to develop its flavor so cook it for a few minutes before adding the flour and stock.

Mushroom: Add a 6-8 ounce box of sliced baby bella or whatever mushrooms you love instead of the mixed vegetables.

Vegan: Use vegetable stock instead of chicken or turkey and delete the meat. Add a drained can of your favorite beans.

Roasted Root Vegetables (vegan)

I can only make this dish when I have company coming because if I make it when its just Earl and I, I eat the whole bowl!  These are sooooooo good, soft on the inside and crunchy on the outside.  Feel free to add or subtract vegetables you prefer.  A very easy recipe to make and I’ve never had anyone complain that they didn’t like it.  In fact, my brother doesn’t care for sweet potato but he really love this dish.  You can make your life easier by purchasing already diced root vegetables.  My local Whole Foods store sells a mixture of sweet potatoes, carrots, and parsnips so all I have to dice is the turnip.  I’ve also used butternut squash.

Heat your oven to 400 degrees.  Into a large bowl add:

  • 1-2 sweet potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 3 large parsnips, peeled and diced
  • 1 large turnip, peeled and diced
  • 1 large red onion, peeled and cut into large chunks
  • 2 tablespoons olive or avocado oil
  • dried herbs of choice (I use about 1 teaspoon of an herb mix like Mrs. Dash or McCormick)
  • Salt and pepper to taste

Mix thoroughly.  Pour onto a large baking pan making sure that you have only one layer.  If you don’t have a non-stick baking pan, be sure to grease it before adding the vegetables.  Bake for 30 minutes or until vegetables are soft and bottoms are browned.  If you like, after 15 minutes, you can take them out of the oven and turn the vegetables over so that the other side will also get brown and crunchy.