Turkey vegetable soup from Cooking Well

The brighter the ingredients, the better!

With winter weather persisting, it might be cold outside, but you don’t have to be! If you’re a fan of keeping it cozy with soups and stews, then you have to check out our PKD cookbook, Cooking Well. This week, our Director of Patient & Community Engagement, Nicole Harr, tried out the Turkey Vegetable Soup recipe. Here’s what she had to say:

  • This recipe was super easy to follow and an added bonus – our house smelled fantastic!
  • I substituted oregano for the curry powder, so you can incorporate your favorite seasoning flavors if you like.
  • This is a great recipe to make as the weather gets colder and you are looking for something warm and delicious.

This recipe has low sodium, high fluid and high acid content. Remember to consult your doctor or dietitian about what recipes and practices are best for you at your stage of PKD.

Try this soup for yourself and let us know how it turns out in the comments below!

A slow simmer really brings out seasoning flavors.

  • 1/4 cup unsalted butter
  • 2 medium onions, chopped
  • 2 tablesppons flour
  • 1 1/2 teaspoons low-sodium curry powder
  • 3 cups low-sodium chicken broth
  • 1 cup potatoes, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon fresh sage, chopped
  • 2 pounds cooked 93 percent lean ground turkey
  • 1 1/2 cups milk
  • 10 ounces frozen chopped spinach
  • Pepper to taste

All ready to enjoy!

Cooking instructions
  1. Melt butter in pot over medium-high heat
  2. Add onions and sauté until translucent, approximately 10 minutes
  3. Stir in flour and curry powder, cook 2 to 3 minutes
  4. Add broth, potatoes, carrots, celery, parsley and sage
  5. Bring to a boil
  6. Reduce heat to low, cover and simmer for 10 minutes
  7. Add turkey, milk and spinach
  8. Cover and simmer until heated through
  9. Add pepper to taste
Nutrition information

Serves 12 (per serving)

  • Calories 245
  • Fat 13.8 g
  • Carbohydrates 8 g
  • Protein 24 g
  • Dietary Fiber 1.5 g
  • Calcium 99 mg
  • Phosphorous 270 mg
  • Sodium 125 mg
  • Potassium 498 mg

NOTE:  Information or materials posted on this blog are intended for general informational purposes only, and should not be construed as medical advice, medical opinion, diagnosis or treatment. Any information posted on this blog is not a substitute for patient-specific medical information or dietary advice. Please consult with your healthcare team or dietitian for a complete dietary plan and recommendations.


Want more delicious, healthy tips and recipes?

Check out our cookbook, Cooking Well, which is full of delicious PKD-friendly recipes to help you make healthy choices without sacrificing taste.


  1. lynn buckland

    how can we do more for fundraising? how about bracelets dinners jewlery etc there are none in avon books or commercials on tv like for breast cancer heart disease yet over 618,000 people have kidney disease?

    • PKD Foundation

      Hi Lynn,

      Thanks for reaching out about fundraising initiatives! It sounds like you have some great ideas in mind. To get started on a project that can benefit PKD awareness and research funding, feel free to reach out to our Community Fundraising Specialist, Joe Berrigan, at joeb@pkdcure.org. He can set you up with a page that will help boost your efforts and manage donations. We appreciate your support and look forward to hearing from you.

      PKD Foundation Staff

  2. lynn buckland

    wher is the help for kidney patients cant we sell art jewlry ribbons have fundraisers to help others like myself with medical bills reearch no jewlry etc in stores avon books are for breast cancer heart disease yet over 616,000 people have kidney disease and will be more


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