This delicious soup is super creamy and homey and is also healthy! It has minimal ingredients but everything melds together in a lovely way.
Jump to Recipestep-by-step guide
Start by gathering your ingredients. I like to chop all the veggies before I begin the soup.
Grate the carrots. I like to use a cheese grater to get them nice and thin, but you could also just chop them up finely.
Next, dice the onions and remove the kale leaves from the stems and then chop them smaller. Generally, the stems on kale are bitter, that’s why you do not include the stems. The kale I used here is called Lacinato Kale.
Now that you have prepared the veggies, add about a tablespoon of avacado oil to the pan and add the turkey, browning it until there’s no more pink. Set the turkey aside by placing it on a plate with a paper towel to catch the excess fat.
Melt two tablespoons of butter then add the carrots and onions. Cook until the onions are soft and translucent, about 5-7 minutes. I like to let there get a little brown color on the onions and carrots.
Add the chicken stock, kale, salt, pepper, and Italian seasoning. Bring the soup to a boil, then turn the heat down to medium low. Cook 15 minutes.
Add the turkey and can of coconut milk. Heat the soup back through until it is boiling again then remove from heat.
Add some parmesan cheese if you desire and enjoy!
Creamy Turkey Kale Soup
Equipment
- Soup Pot
- Cheese Grater (optional)
Ingredients
- 1 tbsp Avocado oil
- 2 tbsp butter
- 1 lb Ground turkey
- 1 Medium onion Diced
- 2 Whole carrots
- 5 Stems of kale
- 1 tsp Italian seasoning
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 can Coconut milk (or 1 cup of heavy cream or half and half)
Instructions
- Melt one tbsp of avocado oil in a soup pot or dutch oven over medium high heat. Add 1 lb of turkey to the pot and cook until all the pink is gone. Remove turkey from pan and set aside on plate with paper towel to catch excess grease. It's ok to leave some drippings in the pan. That will add extra flavor.
- Melt two tbsp of butter in the pan and add onion and shredded carrots. cook until onions are soft and translucent and carrots are getting soft, about 5-7 minutes.
- Add chicken broth, kale, Italian seasoning, salt, and pepper. bring to boil and then reduce heat to medium low and cook for 15 minutes.
- Add turkey back into the pot as well as one can of coconut milk (or cream if using). Heat the soup through again by almost bringing to a boil.
- Add toppings and serve. Bacon or parmesan cheese are great option.
- Enjoy!
Ok, Im definitely gonna have to try this!! Looks 😍