A cold streak has hit us hard. I want nothing more to curl up on the couch with a blanket, slurping noodles from a steaming bowl of soup. But like 98% of the population, we are trying to fix our holiday eating sins by committing to a very healthy January. Which is why I needed to make my herby turkey kale soup.
Comfort without guilt.
It is chock-full of colorful veggies, collagen-y bone broth, immune boosting oregano and most importantly, kale noodles for slurping. Afterwards I am going to polish off the last piece of our healthier carrot cake. I mean, it is healthier. Besides, we really can’t start our healthy January until the fridge is cleaned out, right?
The key flavor in this soup is a big pack of fresh oregano. I originally made this soup a few years ago when I was harvesting the herbs in our garden. The oregano plants were enormous and I was going to have more dried than I would ever need. I was making a garbage soup while I was tying up the herbs…. i.e. cleaning out the fridge… so I threw a huge pile or oregano into the broth. I never really used fresh oregano except as a supporting herb in a roast chicken. Wow. I was missing out!
Why are we not using fresh oregano more? It is outstanding!
How to Make Herby Turkey Kale Soup
Chopped onions, celery and carrots get things started. I love using rainbow carrots for this dish. The color makes me so happy and totally banishes the Ohio-winter grey skies from my mind. For the turkey, white and dark both work. You can even use shredded turkey or chicken if that is what you have on hand.
For the tomatoes, canned or fresh are fine. A hearty kale, not the little baby leaves, holds up nicely in the broth. You can roughly chop it for a satisfying slurp or finely chop if you are hiding your veggies. If you’re making a big batch for freezing, add the kale when you heat it up. Kale and my freezer don’t seem to be friends.
And yes, oregano is my favorite herb for this dish. But feel free to use your own fav. A half cup of chopped parsley makes a wonderful substitution.
Herby Turkey Kale Soup
- 2 tbsp coconut oil
- 1 lg onion, diced
- 4 stalks celery, diced
- 4-5 med carrots, diced or cut into rounds
- 2 cloves garlic, minced
- 1 lb ground turkey
- 8 c chicken bone broth or stock
- 1 c tomato, diced
- 4 c kale, roughly chopped or cut into ribbons for "noodles"
- 3/4 oz pkg fresh oregano, chopped
- Heat coconut oil in a stockpot over medium heat
- Add onions, celery and carrots. Cook until softened, 8-10 minutes.
- Add garlic and turkey, 5-7 minutes or until turkey is browned. Use a fork to break into pieces.
- Add broth and tomatoes, bring to a boil.
- Add kale and oregano, cook 10 minutes. Season with salt and pepper, to taste.
- AIP Compliant
- Both fresh and canned tomatoes work equally well
- If you can't find fresh oregano, substitute parsley