Creamy Veg Soup with Crispy Turkey Strips

Comforting and flavoursome – This vegetable soup is one to remember! Most candida diet recipes can leave you still feeling hungry.

Not this one. It is full of goodness and a joy to eat for the entire family.

Creamy Veg Soup with Crispy Turkey Strips

Creamy Veg Soup with Crispy Turkey Strips
Prep time10 minutes
Cook time20 minutes
Total time30 minutes
DietaryCandida Diet Recipes Phase 2
Meal typeLunch, Soup
This Creamy Veg Soup with Crispy Turkey Strips is absolutely delicious. You’ll love it whether or not you are following the candida diet.


  • 1 red pepper
  • 2 sticks of celery
  • 1 Small cauliflower
  • 2 leeks
  • 1 red onion
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper, cayenne pepper and tumeric
  • 2 yeast free chicken stock cubes


  • 1-2 cloves of garlic
  • 1 Small carrot
  • 1 Small potato
  • 3 rashers of bacon
  • 400g skinless diced turkey meat



Instead of the Turkey/ bacon roast some sunflower, pumpkin or sesame seeds and add this as a topping before serving.

A nice contrast to the velvety texture of the soup.


Crumble some feta over the soup before serving. With or without roasted seeds a real delight.

This rich soup freezes well and is well worth you trying out soon!


Step 1
Peel the onion, (carrot and potato) and roughly chop all the vegetables that you want to use.
Step 2
Heat a large pan and add 2 tablespoons of olive oil.

Add a bit of salt, pepper, cayenne and tumeric according to your taste and fry the onion and red pepper in it until they are soft.
Step 3
Add the rest of the vegetables and cook for about 10 minutes with the lid askew, stirring frequently.
Step 4
Be careful not to overcook the vegetables so they retain as many nutrients as possible. You just want to soften them up a little bit whilst also giving them a bit of spice.
Step 5
Now is a good time to add the finely chopped garlic if using.
Step 6
Bring 1.8 l of water to the boil in a big saucepan. Add the stock cubes and stir until they are dissolved.
Step 7
Add the vegetables; turning the heat down again so they are cooking on a low-medium heat.
Step 8
Leave them to simmer for 10-20 minutes until they are just soft enough so you can mash them with a hand blender or liquidiser.
Step 9
I tend to prepare the turkey fresh towards the end of the cooking time of the soup. Then the strips are nice and hot. But you can just as easily prepare the turkey meat now and reheat before serving the soup.
Step 10
All you do is fry them briefly with the spices in a little olive oil until they are slightly crisp and brown. When you filled your serving bowl with soup you can scatter a few turkey strips on top of your soup or you serve them separately.
Step 11
You can also add the fried turkey strips to the soup before blending. This makes the soup even thicker and creamier which is lovely.
I’d still keep a few to decorate your soup with 😉
Step 12
Additionally you can put a few rashers of lean unsmoked organic bacon under the grill.
Once turned over and crisp on both sides you can chop it up and mix it in with your soup.
Step 13
My personal favourite is to sprinkle the bacon on top of the soup when you have filled your serving bowl.
Step 14
This makes enough for 2 people for 2 meals. Serve it with a green salad and any of the toppings listed above and you might even have another portion left over for freezing 🙂
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