Turkey, tomato and kale soup
Soup is good food. It’s even better if you can use fresh seasonal foods. We are at the tail end of good tasting tomatoes. Kale tastes pretty good throughout the year – but it tastes great right now. The hearty kale is folded into the sweet carrots and the creamy, cooked zucchini; making this a colorful, harvest soup. Add an apple and this meal is fast enough for a weeknight. It’s also healthy and beautiful!
1 bunch kale
1 lb ground turkey
3 tomatoes – canned tomatoes work well too
1 zucchini
1 onion
1 clove garlic
3 carrots
1 red or green pepper
4 C chicken Instabroth
handful parsley
salt & pepper – to taste
olive oil
Heat 4 cups water, add 4 scoops chicken Instabroth, set aside. Heat teaspoon of olive oil in large pan on medium heat. Peel and large dice carrots. Dice pepper and onion. Add carrots, pepper and onion to pan. Mince garlic, add it to pan. Add salt and pepper. Brown turkey in medium saute pan. Add cooked turkey and any pan juices to vegetables. Chop tomatoes and zucchini, add to pan. Add 4 C Instabroth. Bring to boil. Cover, reduce to simmer stirring occasionally for 15 minutes. Remove ribs from kale, roughly chop, add to pan. Chop parsley, add to pan.
This is the basic recipe. Cannellini beans or cooked brown rice work great in this recipe. Throughout the winter, add baby spinach. Top it with a few shaves of parmesan cheese, hot sauce or Linwoods Organic Flaxseed, Sunflower & Pumpkin Seeds.
