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Ground Turkey Soup with Veggie Roots

Ground Turkey Soup with Veggie Roots - This Ground Turkey Soup with Veggie Roots is made with carrots, parsnip and extra-lean ground turkey. This warming and nutritious soup is also great to freeze. Enjoy!
Course Side Dish, Soup
Cuisine American
Keyword gluten-free, paleo, side dish, soup, Special Diet, whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 224kcal



  • In a large pot over high heat, add olive oil. When the oil is hot, turn the heat down to medium.
  • Add ground turkey, garlic, Italian seasoning, salt and pepper. Using a wood spoon breaking up the turkey while it cooks. It is about 7 mins.
  • When the ground turkey is no longer pink, add red onions, carrot, parsnip and celery. Cook for about 5 minutes.
  • Add chicken broth, crushed tomato and bring it to a boil.
  • Cook for about 10 to 15 mins.
  • Taste and add any extra seasonings, if necessary.
  • Garnish with green onions.


  • Make sure to dice everything into small bite-sized pieces so you can get a little bit of everything with every bite.
  • You can always use pre-cut diced frozen vegetables if you're in a rush!
  • Make sure you peel or wash all the vegetables thoroughly before adding it to the soup.
  • To store: Store leftover turkey soup in the fridge for up for 5 days in an airtight container.
  • To reheat: You can reheat the soup in the microwave, or stovetop.
  • To freeze: Freeze leftover soup in an airtight freezer-safe container for up to 3 months. Soup does expand when frozen so make sure to leave space in the container.


Serving: 1/6 | Calories: 224kcal | Carbohydrates: 8g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 166mg | Potassium: 444mg | Fiber: 2g | Sugar: 3g