Easy Leftover Turkey Soup Recipe

You can make this easy leftover turkey soup recipe with coconut milk and vegetables in one pot and 30 minutes…The soup is healthy, spicy, lightly sweet, creamy, super comforting and probably the best way to use up cooked turkey, whether roasted or any other type of leftovers! Can’t lie, the ingredient list looks like infinity, but it’s also a lot of spices.

Which reminds me how good I used to be at math in school. I used to know that any number divided by zero is infinity. Like I was always the teacher’s favorite. Maybe she didn’t know it, but I knew it in my heart.

Now? I know nothing about math and I have to google what a 90-degree angle looks like. But I guess it depends on whether it’s Celsius or Fahrenheit. Or was it Kelvin?

And as if that wasn’t enough, when I said hello to our math teacher at our high school reunion last year, she didn’t even remember me. “Who are you (enchanting lady in red)?”

(I was dressed in blue, I guess she’s colorblind in my imagination, where she gives me compliments)

Or was it two years ago? If I could remember how to, I would cry.

But I will not, because I think she was pretending. I think she keeps a copy of my homework under her pillow and was just nervous to see me.

With that brain activity, it’s a good thing I write things down or we will not have the recipe for this spicy creamy and tasty leftover turkey soup I made last week. I do remember that it was super good. I had some coconut milk in the freezer, some cooked turkey and many many vegetables that I was determined to use up. And I did it.

And it turned out so delicious that I forgot all of my worries and all of my cares and went down-toooowwnn where all the lights are much brighter. Although, I do live in the middle of nowhere now and can hear the jackals woooo every night. But then again, maybe it’s just my neighbor’s German Spitz. Or was it a German Shepherd?

Leftover Turkey Soup Ingredients

Ready for an infinity scroll?

• shredded turkey
• frozen peas
• onion
• paprika
• crushed red pepper
• cardamom
• garlic
• turmeric
• coriander
• water
• coconut milk
• broccoli
• cauliflower
• carrot
• scallion
• parsley
• fresh dill or other herbs
• fresh ginger
• olive oil or other oil of choice
• Salt and pepper

The good news is nothing lasts forever, not even this ingredient list.

How To Make Leftover Turkey Soup

Shred the cooked turkey meat that you will want to use in the soup.

Then wash and chop all the produce. So chop onion, broccoli, cauliflower, carrots, parsley and dill, grate the ginger and mince the garlic.

Then saute the onion with olive oil, paprika, garlic, crushed red pepper, cardamom, turmeric, ginger and coriander, in a pot where you can make soup. Stir for 2 minutes until fragrant and well combined.

Add in the peas, then the cauliflower and the carrot.

Then pour in some of the water to reduce the heat, so that the ingredients don’t burn. And add the turkey.

Add in the water, salt and pepper and bring to a boil.

Once the soup is boiling, reduce the heat to medium low. After 2-3 minutes taste the broth and add salt if needed.

Cook at medium low for 7-8 minutes, then pour in the coconut milk and the rest of the vegetables – broccoli and herbs of choice.

Cook for final 3-4 minutes at medium and add salt and pepper to taste.

And now you’ve used the leftovers and have some delicious turkey soup to eat! It was so easy right?

More Easy Soup Recipes

Well, I hope you enjoy this tasty leftover turkey soup if you make it! For more easy and healthy soup recipes, check out these:

• Anti-Inflammatory Chicken Soup with Cauliflower
• Many Vegetable Soup
• Easy Chicken and Barley Soup

Continue to Content

Leftover Turkey Soup

Yield: 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This incredibly easy leftover turkey soup is made with simple ingredients, in one pot and 30 minutes - perfect weeknight dinner! With a creamy coconut milk broth, hearty vegetables, and warming spices, it makes a comforting and healthy post-holiday meal. 

5.0 Stars (1 Review)

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Ingredients

• 1 1/2 cups shredded turkey, cooked
• 1 1/2 cup frozen peas
• 1 onion, thinly chopped
• 1 tsp paprika
• 1 tsp crushed red pepper
• 4-5 pods cardamom
• 1 garlic clove, minced
• 1/4 tsp turmeric
• 1/2 tsp coriander
• 1 3/4 cups water (or stock)
• 1 cup coconut milk
• 1 1/2 cups broccoli, chopped
• 1 cup cauliflower, chopped
• 1 carrot, chopped
• 1 scallion, thinly chopped
• 1 tbsp parsley, thinly chopped
• 1 tbsp dill, thinly chopped
• 1 tsp ginger, shredded
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Shred the turkey meat that you will want to use in the soup.
2. Then wash and chop all the produce. So chop onion, broccoli, cauliflower, carrots, parsley and dill, grate the ginger and mince the garlic.
3. Then saute the onion with olive oil, paprika, garlic, crushed red pepper, cardamom, turmeric, ginger and coriander, in a pot where you can make soup. Stir for 2 minutes until fragrant and well combined.
4. Add in the peas, then the cauliflower and the carrot.
5. Then pour in some of the water to reduce the heat, so that the ingredients don’t burn. And add the turkey.
6. Pur in the water (or stock), salt and pepper and bring to a boil.
7. Once the soup is boiling, reduce the heat to medium low. After 2-3 minutes taste the broth and add salt if needed.
8. Cook at medium-low for 7-8 minutes, then pour in the coconut milk and the rest of the vegetables – broccoli and herbs of choice.
9. Cook for final 3-4 minutes at medium and add salt and pepper to taste.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 292mgCarbohydrates: 30gFiber: 10gSugar: 8gProtein: 29g

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Originally published in January 2025, last updated in December 2025.