About the Recipe
Kale & Turkey Soup is an easy healthy weeknight dinner idea. I usually always have the ingredients on hand and can whip this family favorite up in about 30 minutes. I love adding the additional protein to make it more filling.
Ingredients
1 pound of ground turkey or lamb (can substitute firm tofu for vegan)
2 tbsp of olive oil
3 celery stalks, chopped
3 carrots, chopped
1 yellow onion, diced
3 cups of kale, chopped
4 cups of filtered water
4 tbsp of Roasted Chicken Base – Organic Better than Bullion
1 tbsp of Italian herb seasoning (oregano, thyme, basil, parsley)
1 tsp red pepper flakes
2 bay leaves (remove before serving, just for flavor)
2 tsp Himalayan Sea salt
1⁄2 tsp ground black pepper
Optional: Ancient Nutrition Bone Broth Protein 1-2 scoops
Preparation
Heat 1 tbsp olive oil in a large pot over medium heat. Add in ground meat and cook 3-4 minutes until browned. Remove from pan & set aside.
Add 1 tbsp olive oil in pot and add in garlic, celery, carrots, onion, red pepper flakes, Italian seasoning, salt & pepper, cook for 5 minutes until veggies are tender.
Add filtered water, chicken base, bay leaves. Bring to boil, then reduce heat. Simmer the soup for 15 minutes. Remove the bay leaves and add the chopped kale. Simmer the soup for an additional 5 minutes before serving.
Optional add in: 1-2 scoops of Ancient Nutrition Bone Broth Protein. Remove 1/2 cup of broth and wisk in protein. Add back into soup.