Sunday, January 8, 2017

Turkey, Kale and Cauliflower Soup

In preparation for my first FULL week on the Whole30 I have made my list of meals, gone to the store, and started getting ready for the week.  For the first time in its whole life, my fridge is stocked with more fruits, veggies and meats as opposed to beer, cheese and, well, more cheese!

Since my schedule is always up in the air, things I can take on the run with me and heat up are most effective and convenient so I thought I would start the week with a huge pot of soup so I could have that for lunch or dinner throughout the week.  I am also working on chicken salad, avocado egg salad, and lettuce wraps but we have to start somewhere so here 'tis!

Turkey, Kale and Cauliflower Soup
as adapted from Paleo Leap

1 lb. ground turkey
1 shallot, chopped
1 onion, diced
4 cloves garlic, minced
3 carrots, sliced
1 bell pepper, cut into pieces
2 stalks celery, chopped
2 (15 oz.) cans diced tomatoes
1 (28 oz.) can crushed tomatoes
5 cups chicken stock
1 ½ cup cauliflower, minced (I did this in the food processor)
4 cups kale, ribs removed, leaves coarsely chopped
2 T. Italian Seasoning
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Melt the coconut oil in a saucepan placed over a medium-high heat.
Add the shallots, garlic, celery, carrots, cauliflower, and 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).

Add the chicken stock, diced and crushed tomatoes, italian seasoning and 
season with salt and pepper to taste.

Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.
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