Wednesday, May 15, 2013

Paleo Turkey Chipolte Soup - Candida Diet Friendly




If you follow me on Pinterest (upper left hand corner) you might have noticed I'm trying to improve my white blood count. Apparently turkey, salmon, oranges and garlic are good for that. 

Since hubby roasted a gigantic turkey for Mother's Day and we have tons of leftovers it has worked out perfectly. So I have been busy experimenting making leftover turkey recipes......that are of course   Candida diet friendly (no sugar, dairy, chemicals, etc). 

I've pretty much completed 2 weeks of my diet and have to say that I felt better yesterday than I have in some time. My energy levels aren't what they were a couple months ago but my moods are getting much better and my sugar cravings are WAY down. I still want a piece of cake but its not making me crazy.

And I really enjoyed this taco"less" chipolte soup. Its very clean and comforting. You can find chipolte spice at Bulk Barn - a little goes a long way so you don't need to buy much. If you want it a little thicker you can always add some guar gum to thicken it up a bit near the end. I also threw in some pumpkin puree just because I needed to use it up. I didn't include it in the recipe since it was only a 1/2 cup afterthought. 

The point is this can be a kitchen sink soup - just throw whatever you've got in there and enjoy. Just make sure its clean. And try the avocado garnish. I wouldn't think it would be good on soup - but it really is. 

Paleo Turkey Chipolte Soup with Spinach and Tomato

1 Tbsp coconut oil
1/2 cup white onion, finely chopped
1 large clove garlic, minced
1/2 cup chopped celery
1 tsp cumin
1 tsp chili powder
1/8 tsp chipolte seasoning
Dash of paprika, salt and pepper (to taste)
2 cups cooked roast turkey (or chicken) - leftover roasted works great

2 cups fresh spinach
4 cups turkey or chicken broth - I used home-made
1 large can diced tomatos - no sugar added

1 fresh avocado, chopped - for garnish

Fry onion and garlic in coconut in oil on stove-top over medium heat until softened - about 2 minutes. Add celery, turkey and spices. Fry, stirring frequently for about 3 minutes to let the spices wake up. Add spinach. Fry for an additional minute until spinach is wilted. Add broth and tomatoes. Bring to a boil and then reduce heat and let simmer on a gentle boil for about 45 minutes.  

Serve topped with fresh avocado. 


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