Ingredients:
10 ounces ground turkey
3/4 teaspoon dried parsley
1/2 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon dried ground basil
1/2 teaspoon fennel seed
1/4 – 1/2 teaspoon sea salt
1/2 onion, chopped
1/4 teaspoon red pepper flakes or to taste
1 large Russet potato, peeled and cut into ½-inch chunks (reserve 1/3 potato for later)
1 cup fresh kale, chopped
3 cups chicken broth
Directions:
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the turkey into the pan with the parsley, oregano, 1 garlic clove minced, basil, fennel seed and ½ – 1 teaspoon salt. Cook until cooked through. Remove the cooked turkey from the pot and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the remaining garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the potatoes (leaving out the 1/3 potato reserved), kale and chicken broth to the pot. Return the turkey to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until potatoes are fork-tender and cooked through.
Meanwhile, cook reserved 1/3 potato diced in a small pot of boiling water until very tender. Combine the potato with ¼ cup of potato water in a blender. Leaving the lid slightly open to allow steam to escape, puree the cooked potato. Add more water as needed until reaching the consistency of heavy cream. You need about 1 cup.
When the soup is done simmering, add enough potato puree until the thickness of the soup is to your liking and season with salt and pepper to taste.
Makes 2 servings
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