I just got home last night from BlogHerFood15 in Chicago where I had a fantastic time seeing so many long-time friends, meeting a lot of bloggers I had only known online, speaking about Pinterest, sampling some incredible food at Frontera Grill and Little Goat Diner, and hanging out with fellow Utah bloggers Donna and Letty.
It was lovely to take a few days off from blogging, but now that I'm back I want to start the week with a brand new recipe, and this Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup really wowed us when were testing it. This is the second time I've tried zucchini noodles in soup, and I'm completely a convert, so don't put your Spiralizer away for the winter.
Of course any soup that's good with ground turkey can also be made with leftover turkey, so I'm going to add this to my list of Carb-Conscious Thanksgiving Recipes and I'll give instructions for how to adapt the recipe if you want to make it after Thanksgiving with your leftover turkey.
One thing that made this soup a wow was the mushroom stock I made with these Italian mushroom bouillon cubes from the Ferry Building in San Francisco, and if you have an import store where you live they probably have something like this. If you can't find mushroom bouillon cubes in a store near you, Better than Bouillon Mushroom Base or Telma Mushroom Soup and Seasoning Cubes are available at Amazon.com. And if you don't want to buy mushroom base or cubes, just use all vegetable or chicken stock, for a soup that's still delicious but just not quite as mushroomy.
Saute chopped onion, chopped celery, minced garlic, and spices just until the veggies are starting to soften, then add it to the soup pot. Then brown the ground turkey in the same pan, breaking it apart as it cooks, and add that to the soup pot. Add the vegetable, chicken, or turkey stock, mushroom stock (or more of the other stock you prefer) and some water and let the soup start to simmer. (If you're using leftover turkey to make the soup, don't add it yet!)
While the soup simmers, wash and slice the cremini mushrooms; then saute the mushrooms until they're partly cooked and most of the water has evaporated. Add mushrooms to the soup and simmer 30-45 minutes. Then make the zucchini noodles using your preferred method, chop up the noodles a little, and add them to the soup, along with the leftover diced turkey if you're using that. Simmer 20-30 minutes more, depending on how done you like the noodles.
Season to taste with salt and fresh ground black pepper and serve hot. This soup freezes well and it's a perfect soup to heat up at work for a low-carb lunch.
Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup
(Makes 6-8 servings; recipe created by Kalyn and Kara, inspired by Kalyn's Ground Turkey and Barley Soup with Mushrooms and Spinach.)
1-2 T olive oil, divided (non-stick pans will need less oil)
1 medium onion, chopped
1 cup chopped celery
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. poultry seasoning
1 tsp. Spike Seasoning (Or use another all-purpose seasoning of your choice.)
4 cups vegetable stock, chicken stock, or turkey stock (or use 3 14 oz. cans of broth)
4 cups quick mushroom stock (See below about mushroom stock, or use more vegetable, chicken, or turkey broth if you don't have anything to make mushroom stock.)
1-2 cups water
1 lb. lean ground turkey (or 2-3 cups diced leftover turkey; see special instructions in the recipe if you're using leftover this)
1 lb. washed and thickly sliced cremini mushrooms
1 large zucchini (at least 10 inches long) or 2 smaller ones
salt and fresh-ground black pepper to taste
If you have Telma Mushroom Soup and Seasoning Cubes, Better than Bouillon Mushroom Base, or another type of mushroom bouillon cubes, use the amount recommended on the package and mix with very hot water to make quick mushroom stock, microwaving or cooking for a little bit of the mushroom cubes or base doesn't dissolve easily. (If you don't have anything to make mushroom stock, just use more of the other types of recommended stock or broth.)
Chop the onion and celery into small pieces. Heat 1-2 teaspoons olive oil in a large non-stick pan and saute the chopped onion and celery over medium heat until they're starting to soften. Add the minced garlic, dried thyme, poultry seasoning, and Spike Seasoning and cook another 1-2 minutes.
Put the partly cooked onion-celery mixture into a medium-sized soup pot, add the vegetable, chicken, or turkey stock, and the mushroom stock (or more of another stock if you're substituting), plus 1 cup water and let the soup start to simmer on medium-low heat.
If you're using ground turkey, heat another 1-2 tsp. olive oil in the frying pan, add the ground turkey, breaking it apart as you put it in the pan, and cook over medium-high heat until the turkey is starting to brown and all the liquid has evaporated. (I like to use an old-fashioned potato masher to break apart the turkey.) Add the ground turkey to the soup pot and continue to simmer. (If you're using diced leftover turkey, don't add it yet.)
Wash the cremini mushrooms in a colander placed in the sink, then cut the mushrooms into slices about 1/2 inch thick. Heat another 1-2 teaspoons of olive oil in the frying pan, add the mushrooms, and cook over medium-high heat until the mushrooms have given up their liquid and slightly browned. Add browned mushrooms to the soup pot, then rinse out the frying pan with about 1 cup water and add that to the pot. Let the mixture of onions, celery, spices, stock, mushrooms, and ground turkey simmer about 30-45 minutes, until the soup has slightly reduced and the flavors are well blended.
While the soup simmers, make the zucchini noodles using your preferred method. (We used the Spiralizer on the medium blade, cutting a slit lengthwise halfway through the zucchini so the noodles would be in short pieces. Then we used kitchen scissors to cut the noodles into shorter pieces.)
After soup has simmered enough that it has good flavor, add the zucchini noodles (and diced leftover turkey if you're using that). Taste to see if you need to add a little more water, then simmer soup another 20-30 minutes more over medium-low heat. Taste again and add salt and fresh-ground black pepper as desired. (We didn't need any salt.)
Serve hot, This soup freezes really well and it's great to heat up for a tasty low-carb dinner on a cold night.
South Beach Diet / Low-Carb Diet Suggestions:
Everything about this soup is a great choice for all phases of the South Beach Diet or most any type of Low-Carb eating plan, even Paleo if you use approved stock or stock cubes.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Delicious Soups You Might Like:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Slow Cooker Soup or Stew Photo Index Page ~ Slow Cooker from Scratch
Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles ~ Kalyn's Kitchen
Smoked Turkey Chowder with Mushrooms and Sweet Potatoes ~ A Farmgirl's Dabbles
Coconut-Lime Turkey (or chicken) and Rice Soup ~ Kalyn's Kitchen
Sweet Tomatoes Creamy Herb Turkey Soup ~ CopyKat Recipes
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)