Elimination diet recipes - Turkey-buckwheat noodle-roots soup

Turkey/buckwheat noodle/roots soup (4 servings)

Another satisfying soup for cold or rainy days. You can be quite flexible with what vegetables you use here, but for best results include roots (carrots!) and something green and leafy (parsley!). I like to prep the ingredients and bring to a boil in various stages after adding ingredients, this seems to bring harmony to the flavor. You can cut the turkey any size you want, sometimes I like to leave it as a whole huge filet to dig into. Don’t cook the soup any more after adding the noodles, because they will dissolve.


5 cups water

16 oz. (500 ml) vegetable soup stock

1-inch strip of kombu (seaweed)

3 cloves garlic, sliced

3 thin slices fresh ginger

1 tablespoon Worchester sauce

2 stalks celery, chopped

2 carrots, chopped

1 radish, chopped

1 leek, chopped

¾ lb. (350 grams) organic turkey breast

½ cup each, chopped parsley and chopped cilantro

3 ½ oz. (100 grams) buckwheat noodles (soba – make sure no wheat added!)

pepper to taste


Cook soba separately, drain and set aside. Heat water and soup stock in large pot. Toss in sliced garlic and sliced ginger, add Worchester sauce and bring to a boil. Chop celery, carrots, radish, and leek, add to pot and bring to a boil again. Remove kombu strip and slice into small pieces, then put it back into the soup. Add turkey and boil once more. Add chopped greens and noodles, remove from heat. Pepper to taste. Serve in large bowl, let cool and enjoy.