Turkey, Kale, and Cauliflower Soup Recipe

Kale is a vegetable you’re likely to start seeing a lot more of at farmers’ markets this time of year – it’s one of the hardier leafy greens around and tough enough to survive the first frost.

In fact, it’s even tastier afterward, so go ahead and snap it up! It’s great in salads or baked into crispy chips, but you can also toss it into a hearty bowl of this winter soup for an extra burst of color and nutrition.

The other vegetables here also prioritize the produce you can get seasonally; carrots and cauliflower should both be available fresh.

It’s a great lunch if you constantly get home from the market on Saturday afternoon and have trouble deciding what to cook first: cook them all! With so much bone broth going into it, the soup is also a tasty answer to the first of the winter sniffle season.

If you want to keep with the seasonal theme, this would be a great main dish to serve with roasted root vegetables, potatoes, or winter squash (and if you want to get really decadent, wrap that squash in bacon).

Or toss it in a thermos bottle to bring anywhere for lunch on the go: even if you don't have anywhere to reheat it, it'll keep hot for a few hours until you're ready to dig in.

Turkey, Kale, and Cauliflower Soup Recipe

SERVES: 4 PREP: 25 min COOK: 45 min

Ingredients

• 1 lb. ground turkey;
• 4 shallots, chopped;
• 3 carrots, sliced;
• 1  bell pepper, cut into pieces;
• 15 oz can diced tomatoes;
• 5 cups chicken stock;
• 1 ½ cup cauliflower, minced;
• 4 cups kale, ribs removed, leaves coarsely chopped;
• 2 tbsp. coconut oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Melt the coconut oil in a saucepan placed over medium-high heat.
2. Add the shallots, carrots, cauliflower, and bell pepper.
3. Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.
4. Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes).
5. Add the chicken stock and diced tomatoes, and season with salt and pepper to taste.
6. Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.

Turkey, Kale, and Cauliflower Soup Recipe

A warming and nutritious soup with the spotlight on seasonal winter produce.

5 from 2 votes

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Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Course Soup

Cuisine American

Servings 4 people

Calories 382 kcal

Ingredients

  

1x2x3x

• 1 lb. ground turkey
• 4 shallots chopped
• 3 carrots sliced
• 1 bell pepper cut into pieces
• 15 oz can diced tomatoes
• 5 cups chicken stock
• 1 ½ cup cauliflower minced
• 4 cups kale ribs removed, leaves coarsely chopped
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Instructions

 

• Melt the coconut oil in a saucepan placed over medium-high heat.
  2 tbsp. coconut oil
• Add the shallots, carrots, cauliflower, and bell pepper.
  4 shallots, 3 carrots, 1 ½ cup cauliflower, 1 bell pepper
• Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.
• Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes).
  1 lb. ground turkey
• Add the chicken stock and diced tomatoes, and season with salt and pepper to taste.
  15 oz can diced tomatoes, Sea salt and freshly ground black pepper, 5 cups chicken stock
• Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.
  4 cups kale

Nutrition

Calories: 382kcalCarbohydrates: 27gProtein: 39gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 71mgSodium: 707mgPotassium: 1159mgFiber: 6gSugar: 12gVitamin A: 9123IUVitamin C: 123mgCalcium: 237mgIron: 4mg

Keyword cauliflower, kale, soup, turkey

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