Hearty ground turkey soup with vegetables is a clean and comforting meal perfect for soothing the belly and soul. Make it if you’re feeling under the weather, or if you just love a great nourishing soup recipe!
This is a curl-up-on-the-couch-in-your-fuzzy-socks-when-it’s-snowing-outside kind of soup.
Or a clean cold-busting remedy that tastes amazing but isn’t your typical chicken noodle soup soup.
I made this hearty soup on repeat back when my IBS was at its worst. It was one of my favorite recipes for soothing my belly while making me feel energized and satisfied.
Ever since I first made it, this healthy ground turkey soup recipe has been one of my favorite weeknight meals that instantly satisfies the soul.
It can also serve as the ultimate breakup soup, the sultry love soup, the soup to uplift, soup for the full heart, a meal to enhance your already bodacious bod, and/or the soup to heal all wounds.
If you enjoy hearty soups, you’re bound to love this healthy recipe.
All things considered, this ground turkey soup recipe is:
Recipe Highlights
- Gluten-Free and Grain-Free
- Dairy-Free, yet nice and creamy
- Paleo
- Whole30
- Filling and comforting, yet easy on the digestive system
Let’s discuss the healthy ingredients in this delicious soup, as each one plays and important role.
Ingredients for Ground Turkey Soup:
Bacon: Thick-cut bacon is cooked to crispy perfection to add tremendous flavor to the soup. The bacon fat is then used to sauté the vegetables and cook the ground turkey meat. If you don’t do bacon, replace the bacon with 2 tablespoons of avocado oil or olive oil.
Yellow Onion: Bringing robust flavor to the soup, some fresh onion goes a long way in boosting the flavor profile. If you’re a garlic lover, add in 3 cloves of minced garlic.
Lean Ground Turkey: The star of the show! Ground turkey brings a big boost of protein without adding additional fat to the soup. This high-protein soup recipe is so pleasing on the belly.
Yukon Gold Potatoes: Adding cozy carbs to this healthy soup recipe, baby yukon gold potatoes are added in. Swap them for red potatoes, russet potatoes, sweet potato, or skip them for a low-carb soup recipe.
Carrots: A couple carrots bring a touch of sweetness and soft texture to the soup.
Zucchini: Fresh zucchini squash adds bulk to the recipe, in addition to some fiber and nutrients. Swap it for yellow squash if you’d like.
Chicken Broth: Use your favorite chicken broth, chicken stock, vegetable broth, or even beef stock for the liquid in this delicious ground turkey soup recipe.
Full-Fat Canned Coconut Milk: A huge flavor enhancer, full-fat canned coconut milk brings silky smooth texture and rich flavor.
Be sure to use full-fat coconut milk from the can. I don’t recommend replacing this with any other type of non-dairy milk as there isn’t enough fat content in other kinds of plant-based milks.
You can use 2 cups of half & half instead of coconut milk if you do dairy.
Baby Spinach: Bringing an infusion of antioxidants, iron, and folate, fresh spinach boosts the nutrient profile of this healthy dinner recipe.
Sea Salt: Add sea salt to your personal taste.
Optional Additions or Changes:
- If you enjoy the flavor of tomato based soups, add 2 to 3 tablespoons of tomato paste or one can of diced tomatoes.
- For my bean lovers, add one can of white beans, black beans, or garbanzo beans.
- Mix it up with various veggies, including bell pepper, green beans, sweet corn, or broccoli.
- Add ⅓ cup white rice or brown rice.
- Leave out the potatoes for low-carb (or replace them with cauliflower).
- Skip the onion to make the recipe low-FODMAP.
- Omit the bacon and use 2 tablespoons of avocado oil if you don’t have bacon on hand.
- Add sun-dried tomatoes or artichoke hearts.
- Stir in 2 teaspoons of Italian seasoning for some herby flavor.
- Drizzle your bowl of soup with lemon juice or lime juice, or add lemon zest and lemon juice to the soup pot.
- Substitute other leafy greens like kale or chard for the spinach.
Now that we’ve covered the simple ingredients for ground turkey vegetable soup, let’s whip it up!
How to Make Hearty Ground Turkey Soup with Vegetables:
Heat a Dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.
Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.
Serve the soup with your favorite gluten-free cornbread, gluten-free sandwich bread or cheese and herb Irish soda bread, and enjoy!
This hearty ground turkey recipe tastes even better the next day and the 3-4 days following prep. Feel free to make it in advance to allow extra flavor to develop!
How to Store Ground Turkey Soup:
Store ground turkey soup in an airtight container in the refrigerator for up to 1 week. This recipe also freezes very well! I suggest double bagging the soup in two large zip lock bags or freezer bags. Freeze for up to 3 months.
This great recipe can also be prepared in the pressure cooker or slow cooker in addition to a large stock pot.
The best thing about this flavorful soup is it only requires a few minutes of active prep time and wholesome ingredients you can find at any grocery store. The whole family is guaranteed to love it during the colder months of the year.
If you’re looking for more healing soup recipes, try these reader favorites!
More Healthy Soup Recipes:
- Immunity-Boosting Turmeric Chicken Soup
- Instant Pot Paleo Pumpkin Chili
- Ground Beef and Cabbage Soup
- Instant Pot Steak and Potato Soup
- Zucchini and Yellow Squash Soup
- Italian Wedding Soup with Rice
- Ground Turkey Taco Soup
Enjoy this delicious recipe during soup season or any time of year when a comfort food craving strikes.
Hearty Ground Turkey Soup with Vegetables
Ingredients
- 4 slices thick-cut bacon chopped
- 1/2 yellow onion diced
- 1 lb ground turkey *
- 3 small yukon gold potatoes chopped
- 2 large carrots peeled and chopped
- 1 medium zucchini squash chopped
- 4 cups chicken broth
- 1 (15-ounce) can full-fat coconut milk
- 3 cups baby spinach
- 1/2 tsp sea salt
Instructions
- Heat a dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.
- Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.
Video
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
I originally shared this recipe on February 26, 2020. I added information to the post to be more helpful, but the recipe itself remains the same.
I made this soup yesterday and it was soooo freaking good!!! This will definitely be in my winter meal rotation.
I’m so thrilled to hear it! I absolutely love this soup recipe too…it has been my go-to since the beginning of winter 😀 xo
I loved your post so much I became a fan of you, promise that you will continue to share such good and knowledgeable posts even further, we will be waiting for your post thank you
Oh my! I worried that this didn’t have any spices for flavor, but that was definitely not a problem. I made this to fit a low fodmap diet. It’s spectacular! I used leftover turkey from a breast. Now I may skip the turkey and go straight to the soup. Thank you!
Looks great and good for health. Thanks for sharing!!
My pleasure, Robbin!
Any idea the calorie count per per serving? I don’t see it listed.
Hi Sara,
I added the nutrition facts to the recipe card. Hope you enjoy!
Can I substitute anything else for the coconut milk? Allergies involved.
Hi Rod! You can replace the coconut milk with heavy cream or half & half. 😀 xo
I’m making this soon and wondered if you would suggest the addition of basil, parsley, or cilantro to top this off? I have a new little herb garden and am trying to incorporate the herbs into all my meals but unsure what would work with this soup the best! I’m excited!
Hi Caroline,
Ooh, I love the idea of fresh herbs! Between the three, I would personally go with basil, but that’s generally my favorite herb 😀 Honestly, I think all three would be nice, depending on the flavor you’re going for. Let me know how it turns out! xoxo
Looks good! Any AIP replacement suggestions for the potatoes? Maybe sweet potatoes but trying to think of something a little more neutral in flavor. Maybe radishes? Thanks!
Hi Leigh,
I would go for turnips or butternut squash 😀 Hope you love the soup! xoxo
@Leigh, radishes when cooked loose their peppery taste and the consistency is very much like potatoes! I follow the trim healthy momma way of eating and when I make this an s dish (s means satisfying, so think keto style meals) I’ll use radishes. When I make this for an e style meal (e meaning energizing, think low fat high carb) I’ll take the bacon out and switch the full fat coconut milk with almond milk, and probably add brown rice. Hope this speak helps with your radish decision!
This soup looks and sounds delicious! I am wondering if my younger and pickier kids will pick up on the coconut milk. Personally I’d rather use it, but I want everyone to eat! Is it that noticeable with the other flavors?
Hi Jennifer,
I don’t notice the flavor of coconut in the soup…to me it just tastes creamy. But if your kids have very discerning palates, they may be able to pick it up! xoxo
Best soup I’ve ever had! My husband doesn’t really like soup and he loved it too. Used sausage instead of ground turkey and precooked bacon to make it a bit easier. Be warned it will be HOT HOT HOT when it is finished and needs time to cool before eating. 30 minutes later and its still boiling hot. Delicious!! Thank you!
Oooh, I LOVE the idea of using sausage! Thanks so much for the sweet note and the laughs! xoxo
I want to double this recipe. But doubling everything seems like a lot, what should i do??
Hi Desiree,
I’m not sure what your question is. Could you please clarify what the issue is? Are you worried about having too much soup? If that’s the case, I would stick with the original amounts.
I didn’t have bacon so I added a bit of curry powder and corn. Came out really good.
Ooooh I love that! Sounds amazing!
@Jill, Hi! What type of curry and how much did you add? Thank you!
Omg this was absolutely delicious!! The only thing I did was added Leek just because I had it and need to get rid of it!! I live in Alaska and this is a go to winter meal ❄️😍 thank you!!
Oooooh I LOVE leek in soups! That sounds amazing! Thanks for the inspiration, Jeannie! xoxo
This was really good. I was worried that it would need some seasoning, but no. To cool it off for my daughter, I poured a bit of evaporated milk in it at the table. It was so yummy that I added a little to mine, too. I also experimented with a dash of turmeric; that was perfect.
Ooh, I love the idea of adding evaporated milk and turmeric! Sounds lovely! Thanks for the sweet note, Susan! xoxo
Have you tried to make this recipe in a crockpot? If so, do you throw all the ingredients in? Also, I am still in the challenge phase of my Low fodmap, and I noticed you used onion. Any alternatives?
@Ashlee, I just made this in the crockpot yesterday and it turned out fabulous! I omitted the onions and substituted dried chives instead for fodmap reasons, but I’m also super new to low fodmap so I don’t know how “correct” that is. I used pre-cooked crumbled bacon and browned the turkey on the stove beforehand, then dumped everything in the crockpot (except the leafy greens) and let it cook on low all day. I added frozen kale (instead of spinach) when I got home and let it cook for 5-10 minutes. Turned out super delicious!
OOh, all of that sounds amazing, Kacey! Thank you for sharing – this is super helpful to other people who want to make it in the slow cooker. 🙂 xo
Really enjoying this recipe after making it for the first time. I added fresh thyme and bay leaves. I substituted a large turnip for the potatoes as I am following the AIP diet. I also added mushrooms : ) Thank you for this!
Oooh, I love the idea of turnips and mushrooms! Thanks for sharing, Sarah! xoxo
I slimmed it down a bit by adding lite coconut milk and pureeing some of the broth and potatoes. Still tasty.
So happy you liked it Amy! Enjoy! xoxo
This looks like a new staple!
Any thoughts on using Oat Milk? I have allergies too. Thanks!
Hi Tracy,
The tough part about replacing the coconut milk with a different non-dairy milk is you loose the richness from the fat. You could leave out the coconut milk altogether and keep it brothy, or if you’re okay with trying out the oat milk knowing it won’t be super creamy, my guess is it will still taste great but just won’t have as silky of a texture. Hope you love it! xoxo
Making it right now ,looks like a keeper,👍
Hope you love it, Marlene! xo
I just made this soup 🙂 it is comforting, delicious and healthy! I love all of the colours. The only things I changed were: I added sage, nutmeg and fennel seed when browning the turkey to give it a sausagey taste, and then I added the coconut milk in at the end with the spinach so it wouldn’t curdle. I also added quite a bit more salt! Such a yummy soup 🙂
Oooh, I love the idea of sage and nutmeg! Sounds amazing. Thanks for sharing, Mia! xoxo
Does this freeze well?
Hi Amber! I haven’t tried it yet! I’ve found soups that have a decent fat content like this one tend to freeze well, so I would have no reservation about doing it myself. Let me know if you try it!
Making this tonight, but don’t have yukon gold’s on hand, so will be trying it with baby red potatoes instead. Looking forward to trying it!
That’s a great substitute! I hope you enjoy!! xoxo
Is the calorie count for the whole batch? 642 seems high for 1 serving.
Hi Rhonda! I’ve been told by folks who have made the recipe that it should be more like 6 to 8 servings, in which case the calorie count will be lower because I base it on 4 servings. I just eat a lot of food, so I tend to base the servings off of the portion size I eat.
I made this for the first time this morning with a few modifications. I had already cooked 1.5 pounds of ground chicken what was seasoned with salt and pepper. I lightly sautéed the vegetables after browning the bacon. I then tossed them in my instant pot and put the ground meat on top. I sprinkled 3 tbsp of yellow rice and a pinch of johnny’s seasoning salt. I then topped it with the spinach and another good pinch of Johnny’s . Lawry’s would work if you don’t have johnny’s. I then turned my instant pot to soup and set it for 10 minutes. I came back 3 hours later and it was delicious. For my own preference I took another heaping handful of fresh spinach and stirred it in while it was still warm. Perfection! I will be having this often. If you would like it a little lower carb, omit the rice and add a tbsp of mct oil.
Very tasty. Definitely should have browned the bacon though.
This was delish!! I had to make a couple changes, as it was what I had on hand. Added about a 1/4 cup of fresh basil at the end with the spinach, as I was a bit short on fresh spinach. Didn’t have any zuccini so added a couple stalks of chopped celery and some extra carrot which I sauteed along with the onion. I also didn’t have full fat coconut milk so used reduced fat coconut milk and added a small splash of half/half at the end. I also added the 1/3 cup of rice as you suggested in your foot notes. Regardless it was sooo delicious!! My husband said this is his new favorite soup of all time, so thanks for that!! Next time I will be making this again exactly as written, but it is adaptable to make minor changes if need be. Can’t wait to try it with the zuccini, one of my fave veggies 🙂 Thanks again, can’t wait to try your other recipes.
All of those changes sound amazing! I’m happy to hear you and your husband enjoy the recipe. I love how adaptable it is as well! xoxo
This was delicious! Followed your recipe with the addition of some sliced mushrooms and fresh garlic and used avocado oil instead of bacon drippings. Absolutely scrumptious, satisfying and healthy. Thank you for this wonderful recipe which I will use regularly.
Love the idea of adding mushrooms! My pleasure, Ronnie..so happy you enjoy the soup, and thank you for the sweet note! xo
Can you make this in the crock pot??
Hi Amber!
I imagine you can! If I were to do it, I would sauté the onion and brown the turkey in a skillet, add that to the crock pot along with the rest of the ingredients and cook on High for 4 hours. This is just me guessing, but I think it would turn out well. My only concern is zucchini isn’t a very hearty vegetable, so you may want to add it later on in the cooking process so that it doesn’t get mushy. Let me know how it turns out! xo
Absolutely fantastic, sooooo delicious and healthy!!! Wow!!! This was so amazing! I ate my first bowl as is. Second bowl added a bit of tyme and oregano and pepper though it honestly didn’t need it. What a great way to get in a variety of veggies, healthy fat (coconut milk), and turkey!!! Thank you!
I’ve made this several times. So good!!
Isn’t it just so tempting to go back to?! I’m pretty obsessed with it, myself 😉 Happy you enjoy the soup, Molly! xoxo
has anyone tried this with 2% milk or something with a little less saturated fat?
How long will this hold up as leftovers? Wanted to make a pot and eat for lunch everyday this week. Curious if it is still good after being in fridge for 5 days?? Thanks
Hi Kara! The soup will keep for upwards of 7 days in the refrigerator. 🙂
Your blog has changed my life, lol! I have never found so many great recipes in one place. I share with all my friends! This soup is fabulous! I swapped kale for the spinach because that’s what I had and I didn’t put in the coconut milk. I’ve made so many of your res in a row and don’t want coconut in every thing I eat, haha 😂. I thought of adding oat milk for some creaminess but the soup holds it own without. Thanks for your hard work!
Thanks so much for the kind words, Michelle! I’m so happy you enjoy the soup! I love how versatile and filling it is 😀 Appreciate you swinging back around to leave a note! xoxo
I’m inspired to try more of your recipes! This was very tasty! I found your site after searching for an extremely easy soup recipe with ground turkey. I really didn’t feel like cooking today, but your recipe seemed so quick and easy I figured I could do this, plus I HAD to do something with that package of ground turkey I had thawed out yesterday. I just happened to have the other ingredients on hand (used frozen green beans in lieu of zucchini). The coconut milk really changed things up! Definitely not a dairy cream, but definitely a nice addition to a soup. Thank you for the inspiration! – LJ, Anchorage, AK
So happy you stumbled on the recipe! It’s one of my favorites during the cold months of the year, and it’s so versatile! Thrilled it worked out for you! xoxo
Can this be frozen once cooked?
Hi Rachel!
I haven’t tried freezing the soup myself, but in my experience soups (and anything with a lot of broth or sauce) freeze very well. Since there is decent fat content in the soup from the coconut milk, it should hold up great! Hope you enjoy! xo
That description is on point!!! It was the selling point for me to try it.. The only things I did differently from the recipe was a whole pack of bacon (I overlooked the 4 strips part), minced garlic, garlic powder, and Italian seasoning… I can’t get enough of this soup!! I doubled it & I am so thankful for doing so!! Whew… I’ll be telling everyone about this soup! Absolutely my new favorite!!
Ooooh YUM! I love the idea of adding bacon! Sounds so rich and delicious! Thank you for sharing, Terri! xoxo
Made this tonight for a snowy day meal. It was a hit for the entire family! Quick, easy and delicious! Even the 7 year old twins loved it!
It’s great to hear the kiddos enjoyed it, too! Definitely a cozy meal on a snowy/rainy day. Thanks so much for reporting back, Madison!! xox
I used this recipe as one to try as a postpartum/breastfeeding meal, and I really enjoyed it! I was also one of the people concerned about the lack of seasoning on the ingredients list, but I didn’t really need it. I only seasoned my meat and added butter and the flavor was still pretty good. I used sweet potatoes and yellow squash instead and added fresh sage leaves as well as some vermicelli noodles. I would definitely make this again!
Ooh, I love the idea of adding noodles. Thanks so much for sharing, Jay!
If I make a double recipe can I freeze half?
Hi Barbara! I haven’t tried freezing the soup myself but in my experience anything that contains a lot of sauce/liquid and/or a decent amount of fat freezes nicely! For that reason, I think freezing it will work great! Hope you enjoy! xoxo
Delicious! It was lacking flavor that spices add. Next time I’ll do 1t salt and 1/2 tsp pepper as well as 2-3 cloves garlic with the onions. Definitely will make again. All the veggies made it filling.
I’m so happy you enjoy it, Hannah! Good call on adding garlic 🙂 Enjoy!
Hi you don’t list the sodium?
Have you tried using an Instant Pot?
Hi Terrie! I haven’t, but I think it would work well in the Instant Pot. I would cook the bacon, sauté the onion and brown the meat using the sauté function, then add the rest of the ingredients in and pressure cook on High for 15 minutes then release the pressure (no natural release). My only concern is the zucchini may become very soft, so you may want to switch it out with a heartier veggie like cauliflower. Let me know if you try it!
I have made this several times since I stumbled across the recipe a couple of months ago. I was looking for something healthy and filling using turkey. I will continue making this soup as it is so yummy and easy to make. I refrigerate it and heat it up during weekdays and I love it! I am a very particular eater so when I find a recipe I like I am so thrilled.
Yaaay! Great success! I’m happy to hear you enjoy the soup, Shannon! Thanks so much for swinging back around to let us know! xo
Can I freeze this soup? Thinking I might add spinach to individual bowls, that way could freeze the rest?
Also, can I add chopped rutabaga, (which I happen to have on hand, and needs to be used)?
Hi Joanna! The soup freezes great! You can freeze it for up to 3 months. Yes, feel free to add any vegetables you would like. Just note that certain hearty vegetables like rutabaga take longer to cook than other veggies, so I would add the rutabaga to the soup before adding any other veggies to be sure it cooks through.
Making this right now! I have unsweetened coconut milk, is that the same thing as what your recipe calls for?
Hi Kelsea! Yup, unsweetened canned coconut milk is exactly what you want 🙂 Enjoy! xo
First off I can’t believe it says only 1/2 tsp of salt and in the video they never add salt or any seasonings to it which I am shocked about. I made the recipe how it says but added my own seasonings to it such as the spice called slap ya mamma!(its a real seasoning, look it up)Its a good blend and then i added some seasonings that gave it depth and I am happy with the outcome after that. I like that it had coconut milk instead of cream or regular milk. I like the zuchinni and spinach especially in the soup.
Just made your recipe! Thank you so much! Light and healthy! My meal prep lunch for the week!
I’m happy to hear it, Leslley! Thanks so much for reporting back! xo
Does anybody know if you can freeze single portions of this? My elderly mom loves it and if it freezes good I can divide it up for her.
Hi Sheri!
I’ve had readers report back that they have frozen the soup and it has thawed and reheated just fine. I would say you’re in the clear to freeze individual portions for your mom! Let me know if you have any other questions!
Made this with light coconut milk and skipped bacon for lighter alternative and it was still great!! Did 1.5lb ground turkey instead and added curry powder like someone recommended.
One thing: I was worried the veggies would overcook, especially the Zucchini, and was right. Not terrible, but definitely soft/almost mushy. Next time I’d low simmer for 20m instead of 30 and turn off. Thr broth is so hot it definitely keeps cooking once off, hence yhe overcooked veggies.
Thanks so much for sharing all of that Collette! I’m happy you enjoyed the recipe and I appreciate you sharing your changes and feedback 🙂
Can I make this a freezer meal? If so, would I add cooked rice to the freezer bag or raw? Thank you so much.
Hi Jennifer! Many have reported back that they have frozen the soup in zip lock bags. I would be sure everything is cooked before freezing, and I personally would double bag it 🙂 Enjoy!
Hi I’m making this tonight and was wondering if a can of cannelini beans would be a good addition? I only have half a pound of ground turkey and no zucchini so want sole extra protein
Hi Kayla! Cannellini beans will be a delicious addition! Any type of beans work, but I think the cannellini will be great 🙂
hi this looks amazing i was wondering can it be frozen? i am pregnant and would like make healthy freeze ahead meals during the last trimester 🙂
Hi Emily! I’ve received a lot of feedback from other individuals who have had success freezing the soup, so you should be good to go! Also, congratulations!! xo
I am so happy I found this recipe…made it today and is sooooooooo delish~~! didn’t any anything….it’s perfect…ty 🙂
Aww I’m thrilled you enjoy it, Sue! Thanks so much for swinging back around to share your experience! xo
Very tasty!! Although I added spices since none were listed. The recipe says 15min prep, 30 min cook which isn’t true. Raw bacon is difficult to chop and it took a long time to cook since I doubled the recipe. It took almost 2 hours start to finish, but I will make it again.
Thanks so much for the feedback, Laura! xo
I added a little Italian season and garlic however, after adding the coconut milk, it appeared it never completely dissolved and had a curdled look to it from the coconut fat I’m assuming. Kind of takes away from the aesthetics. Not sure what went wrong.
Hi Shelly! What brand of canned coconut milk did you use?
I’ve never read a more thorough recipe & am so glad I came across this one. Love soup! Looking forward to more lovely recipes. I am gluten & lactose intolerant & was following some keto recipes to get by…I may do better following your site & may go with paleo. Is that what U focas on?Thanx.
Hi Milly! I make all sorts of recipes 🙂 Some are keto, some are paleo, dairy-free, vegan, etc. and some don’t fit a specific diet. Everything I post is gluten-free but I don’t stick to any diet on this site except for GF. Hope this helps!
This is one of our family’s favorite recipes. We try so many recipes and my daughter now requests this one on her birthday each year. We serve it with rosemary garlic biscuits and it is THE BEST! So full of flavor.
That’s so great to hear, Kristen! It’s a favorite for me too and I love that your daughter enjoys it enough to request it for her birthday – this is so heart-warming! Thanks for the sweet note! xo