Anti-Inflammatory Ginger Coconut Turkey Soup
We all need very easy recipes to stay on track with dietary changes. I have found that the number one thing necessary to maintaining any healing diet is to be able to easily throw together nutrient-dense meals in minutes. Many of you may be starting an Elimination Diet, Paleo Diet, or just a Clean Eating program this time of year. Having easy recipes that contain a balance of vegetables, protein, and fat will help you maintain your diet and heal. It's easy to grab what's convenient when you are hungry, and that's why I recommend stocking your fridge with a snack to help curb those cravings, as well as a few soups or stews that you can reheat for lunch, and keep recipes like this one on hand that can be prepped and cooked in less than 30 minutes.
This turkey-ginger soup recipe can be used during Phase 2 of the Elimination Diet, a Low-Histamine Diet, Low-FODMAP Diet, Low-Carb Diet, as well as a Paleo Diet.
I recommend using a fine microplane grater for grating ginger. First peel it with a small paring knife and then grate over a plate or cutting board. If you are dealing with chronic pain, blood sugar imbalances, gut inflammation, digestive disorders, diabetes, or obesity, then adding fresh or dried ginger to your daily diet may be quite beneficial!
Ginger Coconut Turkey Soup
Make this quick and easy anti-inflammatory soup for breakfast, lunch, or dinner! You can replace the water with some homemade chicken or turkey stock if you would like, however, if your stock is salted then you'll want to reduce the amount of salt in this recipe by half to start with. You can always add more salt at the end of cooking, but you can't take it away!
If you are following a Low-FODMAP diet, use the green parts only from two leeks.
- Heat a 4-quart pot over medium heat. Add the oil and then add the grated ginger. Sauté for about a minute and then add the ground turkey. Use a spatula to break it up as it cooks. This should take about 5 minutes or so.
- Add the leeks and sauté a few minutes more.
- Then add the salt, water, coconut milk, and zucchini. Cover the pot and simmer for about 8 to 10 minutes or until zucchini is tender (be careful because zucchini can quickly overcook).
- Turn off heat and add cilantro. Serve.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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I have had it all. Gerd irritable bowel syndrome, hietal hernia I think you are my angel here to help me heal