Carb Smart Turkey and Mushroom Soup
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Carb Smart Turkey and Mushroom Soup

Carb Smart Turkey and Mushroom Soup

with Crispy Shallots

You won't miss the potatoes in this mushroom and turkey soup! This meal is filled to the brim with veggies and topped with crispy shallots for a salty punch!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

28 g

Crispy Shallots

(Contains Wheat)

113 g


1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit

Garlic, cloves

1 unit

Ciabatta Roll

(Contains Gluten)

14 g

Parsley and Thyme

113 g


170 g

Butternut Squash, cubes

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


1.33 tbsp


0.06 tsp



Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl



Before starting, preheat the oven to 450°F.Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1/2 tbsp (1 tbsp) thyme leaves from stems.Thinly slice mushrooms.

Cook turkey

Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then turkey. Cook, breaking up turley into smaller pieces, until no pink remains, 4-5 min.**Using a slotted spoon, transfer to a large bowl, reserving turkey fat in the pot.

Start soup

Reduce heat to medium, then add 1 tbsp (2 tbsp) butter, mirepoix, mushrooms, zucchini, thyme and half the garlic to the pot with turkey fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min.Add turkey and any juices from the bowl.Sprinkle flour into the pot. Cook, stirring often, until veggies and turkey are coated, 1 min.

Finish soup

Add broth concentrate, soy sauce, butternut squash and 2 1/4 cups (4 1/2 cups) water to the pot. (TIP: Reduce to 2 cups [4 cups] water if you prefer a heartier soup!) Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly, 12-15 min.

Make garlic toasties

Meanwhile, combine remaining garlic and 1 tbsp (2 tbsp) oil in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

Finish and serve

Divide turkey and mushroom soup between bowls. Top with half the crispy shallots (use all for 4 ppl).Sprinkle parsley over soup and garlic toasties.Serve garlic toasties alongside soup.


If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**

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