Turkey Kale Soup

Servings: 4

Nutrition per Serving: 268 Calories, 20g Carbohydrates, 10g Fat, 25g Protein

By Deanna Hill

 

A delicious soup packed full of flavour and nutrition.  This soup freezes exceptionally well, so you may want to make a large batch.

 

Ingredients

 

1 Pound Extra lean ground turkey

2 tsp paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Chili flakes (can be omitted for less spicy soup)

½ tsp fresh ground pepper

½ Tbsp Extra virgin olive oil

1 medium White onion, diced

1 cup Carrots, diced

1 Cup Cooked brown rice (I use a brown rice mix)

4 Cups Low sodium chicken broth (homemade if you have it)

2 Cups Water

¼ Cup Fresh squeezed lemon juice

2 Cloves Garlic, crushed

1 Tbsp Fresh Thyme

½ tsp Salt

5 Cups Kale, torn into small pieces

 

Directions

 

1. Place turkey in a medium pan over med-high heat.  Add the paprika, garlic powder, onion powder, dried oregano, chili flakes and pepper.  Cook until meat is cooked through

2. In a large pot, heat olive oil on med-high heat.  Add onions and cook just until translucent.

3. Add carrots, garlic, and turkey to the pot and cook an additional 5 min

4. Add chicken broth, water, lemon juice, thyme & salt to the pot reduce heat to medium and simmer gently for 20 min

5. Add the rice and kale to the pot and cook an additional 5 min, just until kale has begun to wilt

 

Serve and enjoy

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