Turmeric Soup with Turkey and Chickpeas
This Turmeric Soup with Turkey and Chickpeas is loaded with nutrients, flavor and grounding spices like turmeric, cumin, and cinnamon- ingredients often found in anti-inflammatory recipes. With protein from the ground turkey and fiber from the chickpeas, it’s a cozy one pot meal that will make you feel nourished.
I have made variations of this soup over the years but back in October when I was diagnosed with pre-diabetes, I started adding cinnamon to it as cinnamon is known to help with blood sugar. I posted it to my TikTok and people loved it.
Why you will love this Turmeric Soup
- Naturally gluten free and uses ingredients that fit into an anti-inflammatory diet.
- Turmeric is known for its wellness benefits . WebMD highlights how turmeric helps overall. If you want more turmeric forward recipes, be sure to check out my Turmeric Salmon, Carrot Lentil Soup, Turmeric Roasted Chickpeas and my Garlic Turmeric Rice.
- Just like my Cauliflower Tomato Soup, Italian Beef Soup and my Dairy Free Zuppa Toscana, this soup is easy to make and it’s perfect for meal preps.
Ingredients you’ll need
Onions. This soup starts out with mirepoix ( the french term for onion, carrots and celery). It helps brings a natural sweetness to the soups.
Celery.
Carrots.
Kale. I love using shredded kale from Trader Joe’s but any kale works. Spinach is a good replacement as well.
Ground turkey. 93/7 (what I normally use) or 85/15 is recommended.
Canned Chickpeas. Chickpeas and ground turkey are one of my favorite combinations like in my Ground Turkey and Garbanzo Bean Stuffed Peppers. Be sure to rinse them first and remove the skins. If you don’t do them all- that’s ok. They are safe to eat.
Spices: Cinnamon, turmeric, cumin.
Salt. As needed.
Vegetable broth. Use a high quality broth that doesn’t contain any added sugars. I love using vegetable broth because it has neutral flavors but chicken broth works too.
How to make Turmeric Soup with Turkey and Chickpeas
Step One: Start with sauteing the onion, carrots and celery. Let them cook for about 7-10 minutes or until they start to sweat out the juices.
Step Two: Add the ground turkey and season lightly with salt. Break up the turkey and cook until no longer pink, about 10 minutes.
Step Three: Add the broth, chickpeas, shredded kale and spices. Bring to a boil and then turn down heat to let simmer for about 20 minutes or until carrots are tender.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low.
To freeze: Cool the soup down all the way and store in a freezer safe container or freezer safe ziploc for up to 3 months.
Helpful tips
- Use ground turkey that has some fat. 99% fat free turkey will taste a little dry plus the fat helps with flavor.
- Boost the broth with fresh lemon like in my Spring Chicken Noodle Soup.
- To make more spices more fragrant, you can saute them with the mirepoix instead of adding them with the broth.
- The flavor blooms overnight so make this soup ahead of time!
- If you want a bit of a creamier broth, add a splash of almond milk or coconut milk like my Corn and Shrimp Chowder with Coconut Milk.
Serving suggestions
- Sprinkle with fresh herbs like cilantro or parsley.
- Top with Turmeric Roasted Chickpeas as if they were croutons.
- Serve with gluten free bread, pita or crackers.
- Over brown rice or quinoa for a heartier meal.
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Turmeric Soup with Turkey and Chickpeas
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Ingredients
- 1 cup onions
- 1 cup celery
- 1 cup carrots
- 1-2 cups kale
- 1 pound ground turkey 93/7 is best
- 15 oz chickpeas rinsed and drained
- 1 teaspoon turmeric
- 3/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- kosher salt as needed
- 64 oz vegetable broth
Instructions
- Start with sauteing the onion, carrots and celery. Let them cook for about 7-10 minutes or until they start to sweat out the juices.
- Add the ground turkey and season lightly with salt. Break up the turkey and cook until no longer pink, about 10 minutes.
- Add the broth, chickpeas, shredded kale and spices. Bring to a boil and then turn down heat to let simmer for about 20 minutes or until carrots are tender.
- Let cool for a few minutes and adjust seasoning/salt if needed. Serve and enjoy.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low.
To freeze: Cool the soup down all the way and store in a freezer safe container or freezer safe ziploc for up to 3 months. Helpful tips:
Use ground turkey that has some fat. 99% fat free turkey will taste a little dry plus the fat helps with flavor.
Boost the broth with fresh lemon like in my Spring Chicken Noodle Soup.
To make more spices more fragrant, you can saute them with the mirepoix instead of adding them with the broth.
The flavor blooms overnight so make this soup ahead of time!
If you want a bit of a creamier broth, add a splash of almond milk or coconut milk like my Corn and Shrimp Chowder with Coconut Milk. *This recipe has 4-6 servings. Nutrition is based off of 4 servings.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
