Turkey and Kale Soup

May 4, 2014

This is actually a really simple recipe – as most broth-based soups tend to be, it’s just aromatics, broth, and flavoring.  Which works fine by me, actually, given that I’m often feeling pretty lazy after work, but in need of sustenance and comfort.  When I first learned this recipe, it included rice, but I left that out in favor of having lovely buttery bread, as pictured.  If you want to give your soup a bit more substance and body, go ahead and add some cooked rice – but you’ll also have to add more liquid, as the rice will absorb a surprising amount of it.  (I get around this problem by cooking and storing the rice separately, and combining the two when I’m serving)

The goods:

1 pound ground turkey

1 large-ish yellow onion

3 to 4 carrots

3 to 4 ribs of celery

minced garlic

1 head kale

6ish cups chicken stock

salt, pepper, oregano, thyme

olive oil

 

The method:

In your favorite soup-cooking vessel (for me, it’s still my wok), brown your turkey in a bit of oil, if needed. (I actually skipped the oil, as my wok is non-stick)  Break up any chunks as you go.

As your turkey is browning, dice your onions and celery, and peel and dice your carrots.  Any size you like, depending on whether you want big rustic chunks or little uniform bits.

Once turkey is browned, drain off as much of the liquid as you can, add a glug of oil, and throw in your onions, celery, and carrots.   Add a good amount of garlic.  Saute, stirring occasionally, until onions are translucent.

Add your stock.  Bring to a boil, then reduce to a simmer.  Add salt, pepper, oregano, thyme to taste. (I go with a good several pinches of everything.  Keep in mind though that I also generally use reduced-sodium chicken stock, so if you’re going with regular, be careful.)

While soup is simmering, de-stem and chop your kale.  Add to the pot. Bring back to a simmer.

Simmer for at least half an hour, or until all your veggies are tender.  (Because, seriously, I cannot tell you how  annoying it is to bite into crunchy carrot bits in my soup.  Ugh.)

Optional: Add several dashes of curry powder towards the end to give your soup a unique kick.

Enjoy =)

Leave a Reply