Creamy Turkey Veggie Soup (dairy-free)

5 Creamy Turkey Soup Vertical

When Thanksgiving comes to our home, it’s a joyous time of celebration in giving thanks for all of the blessings the Lord has been so generous to entrust to us. And as much as I love to cook, I try to keep the menu as simple as possible so there’s more time to spend on what matters most – family!

In fact, that’s my goal all-year long – simple, healthy meals that nourish my family without a lot of time and fuss.

A perfect way to accomplish that goal is to ensure there’s always leftovers, especially when it comes to roasting meat. That’s why I’m all about getting the biggest bird that will fit in my roasting pan.

My philosophy is, if I’m going to pull-out all of the stops to make this bird fabulous, then I’d like to get as many meals out of this big boy as possible. Having lots of leftover turkey meat means… lots of delicious meals later that take a lot less time to make!

4 Creamy Turkey Soup Top

So as my sweet hubby and boys clear the table after our Thanksgiving feast, I get started on my little post-Thanksgiving tradition of seeing how quickly I can strip the remaining meat from the bones for use in making delicious future meals like this creamy turkey veggie soup.

1 Creamy Turkey Soup

Of course, the secret to incredibly flavorful and healthy soup is homemade stock. And a good stock starts with the bones. So once it’s just bare bones, the turkey carcass goes right into the slow cooker along with some onion, carrots, celery and whatever herbs I have on hand. Then, I cover it with filtered water and allow the stock to simmer away overnight.

The next day, I remove the bones, strain the stock and smile proudly that we now have some healthy homemade turkey stock perfect for making quick, savory soups, salads and casseroles for easy weeknight dinners.

2 Creamy Turkey Soup CU


P.S. For even more delicious ways to use leftover roast turkey (or chicken), check out “6 Favorite Recipes Using Leftover Turkey.”

Creamy Turkey Veggie Soup (grain-free, dairy-free)

Yield: 6 servings


  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 small organic leeks, chopped (white and pale green part)
  • 1 cup diced organic carrots, quartered
  • 1/2 cup chopped yellow onion
  • 1/3 cup chopped celery
  • 1 cup sliced cremini mushrooms
  • 1 clove garlic, minced
  • 1 1/2 lbs. baby red potatoes, quartered (about 20)
  • 6 cups homemade turkey or chicken stock
  • 1 bay leaf
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 cup milk of your choice (I use unsweetened almond milk)
  • 2 1/2 cups precooked, shredded turkey (or shredded roast chicken)


  1. Heat a stockpot over medium-high heat. Add the butter, olive oil, leeks, carrots, onion and celery. Sauté until onions and leeks begin to soften (about 6-8 minutes).
  2. Add the mushrooms, and garlic; continue to sauté about 3-4 minutes, stirring constantly, until mushrooms soften.
  3. Turn up the heat to high and add the potatoes, turkey or chicken stock, bay leaf and seasonings. Bring to a boil and then reduce heat to maintain a gentle simmer. Continue to simmer until potatoes are “al dente.”
  4. Turn off heat. In a blender or food processor, add the cup of milk, about 2 ladle-fulls of the soup and 1 ladle-full of the broth only. Blend until completely puréed.
  5. Place puréed soup back in the pot. Add the shredded turkey (or chicken) to the soup. Stir to combine. Cover stockpot and allow soup to sit for 5 minutes to warm the chicken.
  6. Then, remove the bay leaf and re-season to taste with salt and pepper, if necessary. Serve with grain-free brown bread rolls with a dollop of cranberry sauce. Mmm!!!

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The Grain-Free Family Table: Photo Tour & Book Review

GF Table Collage

A couple of days ago, I finally received a very special cookbook I’ve been waiting for all year – The Grain-Free Family Table written by my dear friend Carrie Vitt at Deliciously Organic. It’s such a beautiful treasure overflowing with both wisdom and delicious recipes. That’s why I can’t help but gush over how much I love it, and of course, my sweet friend Carrie!

Before and After WidgetIn fact, ever since Carrie mentioned that she was working on a new book, I’ve been eagerly awaiting it’s arrival for several reasons:

• As you can see from the before and after photos at left, Carrie knows firsthand the tremendous impact a real food, grain-free diet can make in improving health and well being.

As someone who has made a full recovery from a debilitating chronic autoimmune disease, Carrie’s story of hope and healing is fully presented in The Grain-Free Family Table, along with her wise advice to each of us on how we can discover our own pathway to healing.

• As an accomplished grain-free home chef and food blogger, Carrie also shares her wisdom on how to adapt your favorite recipes, including a handy substitution chart, and helpful tips on how to stock your pantry and fridge with cost-effective grain-free ingredients.

• Of course, there are lots and lots of delicious grain-free recipes – 125 to be exact – perfect for bringing families around the table together to celebrate delicious real food!

• And most important, Carrie provides a message of hope not only to those of us who struggle with chronic health issues, but to everyone who is seeking to live a healthier life. And hope is something that Carrie strongly believes in. As a result, you can feel hope welling up inside you as you read each word she writes.

Carrie has such a wonderful God-given talent for encouraging and inspiring others by sharing her personal health struggles and her breadth of wisdom on healthy living, and of course sharing her talent for making delicious grain-free recipes that bring joy back to the table! The fact that she combines all of these into her latest book is what makes it such a special treasure!

The Grain-Free Family Table CollageThe Grain Free Family Table Collage 2

It’s for these reasons and more, I truly believe that The Grain-Free Family Table is a must-have for everyone living a gluten-free, grain-free lifestyle.

My Personal Favorites

With 125 delicious recipes, it wasn’t an easy task to pair it down to just a handful of favorites to share with you. Yet, for the sake of time, below are just a few of Carrie’s recipes that are my personal favorites:

Breakfasts – Carrie shares a bunch of delicious breakfast ideas, but her Ham and Egg Cups are by far one of my family’s favorites. These tasty little eggs nestled in a cute ham basket make a great breakfast on the go and also a tasty lunchbox option.

Dinners – If you follow my meal plans, you’ve probably seen many of Carrie’s dinner recipes in my free weekly GF meal plans. That’s because her recipes are so easy to make and are absolutely delicious! So of course, I couldn’t wait to see what Carrie’s cooked up in her new book. And after trying hard to decide which to make first, the one recipe I’m for sure making this week is her Chicken Verde Enchiladas. It’s been a long time since I’ve had enchiladas, so I can’t wait to give this tasty recipe a try!

Sides – As I’ve mentioned before, the only grain I really miss is rice. But thankfully, I recently discovered the joys of cauli-rice, which is why I’m excited to see that Carrie has several creative cauli-rice recipes in her new book. I’m especially excited about her Cauliflower “Fried Rice,” Creamed Cauliflower and Bacon, Mushroom and Chard “Rice” Bowl. All three look absolutely amazing!

Desserts – With Thanksgiving just around the corner, I thought we had our Thanksgiving Day Menu completely set. But when I saw Carrie’s scrumptious grain-free Pecan Pie, I knew a special addition to the menu was in order. So this gorgeous dessert is definitely going to grace our table with lots of thanksgiving this year! And honestly, I can’t talk about her dessert section without mentioning Carrie’s AMAZING grain-free Waffle Cones. Seriously! I can’t stop thinking about them – a waffle cone iron is now on my Christmas wish list!

Kid Favorites – With two beautiful daughters who share a love for cooking just like she does, Carrie and her girls made sure there’s something special just for kids! My boys are completely ready to dust off their oven mitts and get busy making Carrie’s scrumptious Chicken Nuggets. And I must admit, I’m truly honored and thrilled that Carrie asked permission to feature my Dairy-Free Best Cookie Icing recipe in her cookbook. I’m excited that her family enjoys it so much that she wanted it to be part of her book for even more families to enjoy!

A Treat for the Eyes – Of course, I can’t talk about this book (or Carrie’s site for that matter) without mentioning her exceptional talent for food photography. As you flip through The Grain-Free Family Table, you’ll find yourself transported into a delicious realm of possibilities – where real food truly is as beautiful and delicious as it is healthy.

I hope you’ve enjoyed this glimpse of a few of my favorites from The Grain-Free Family Table and that it’s helped you to see what a wonderful resource this book truly is! Of course, you can always take a more extensive peek at Carrie’s new cookbook on Amazon using the “Look Inside” feature.

Grain-Free Family Table CoverIf you’re living gluten-free, grain-free or simply want to reduce your carbohydrate intake and eat healthier, Carrie’s The Grain-Free Family Table cookbook is a helpful, practical resource that will help you discover the healing benefits that come from a grain-free diet, while also providing you with 125 delicious, easy-to-make GF recipes. I simply cannot recommend this beautiful, helpful book more!

Special thanks to my sweet friend Carrie for sharing her God-given talents with us. Carrie, you truly are a blessing and have personally made such a positive impact in my life, and of course in the lives of so many others across the globe!

And thank you, dear readers, for allowing me to share yet another wonderful healthy lifestyle resource to help you in living a more nourished life!

Disclosure: Although I received a free copy of The Grain-Free Family Table from the publisher, as always, the review above is based on my honest, personal opinion of this book. By choosing to purchase this book through one of the Amazon affiliate links in this post, The Nourishing Home will receive a small portion of the sale at no additional cost to you. Thank you for your support of this ministry!

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Pumpkin Pie Porridge (Grain-Free, Dairy-Free)

Pumpkin Pie Porridge Grain-Free, Dairy-Free

As wintertime approaches and the sun tries its best to peek out from behind a thick layer of overcast skies, I can’t help but want to linger in my jammies and savor something warm and creamy. How about you?

I think most would agree … these cold, gloomy mornings are best greeted with a bowl of porridge. Which thankfully is no longer a pleasure of the past, since I discovered a foolproof method for creating a rich creamy hot cereal that rivals its grain-laden counterparts.

Feeling all fall-happy and pumpkin obsessed, I decided to tinker with my Grain-Free Cinnamon Apple Porridge recipe and my-oh-my I’m so glad I did!

Pumpkin Pie Porridge GF, DF

With just one taste, I’m sure you will be too, my friends! Its aromatic fall-inspired spices paired with subtle pumpkin flavor and warm, creamy texture is a delight to each of the senses.

Since this delightful grain-free pumpkin pie porridge reheats beautifully and can be refrigerated for up to five days, it’s perfect for doubling up. That way you’ll be able to get a warm satisfying breakfast on the table in just a matter of minutes – leaving more time for snuggling under the covers just a bit longer!

Pumpkin Pie Porridge Grain-Free Dairy-Free

Pumpkin Pie Porridge (Grain-Free, Dairy-Free)

Yield: 4 servings



  1. In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk and banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a very fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
  5. In a saucepan over medium heat, add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  6. Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
  7. Ladle the pumpkin nut porridge into bowls and add a splash of your favorite milk and a drizzle of pure maple syrup, if desired. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.


Love cinnamon apples? Be sure to try my scrumptious grain-free Cinnamon Apple Breakfast Porridge too!

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