Low Iodine Turkey Kale Soup with Turmeric & Ginger

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine Turkey Kale Soup with Turmeric & Ginger

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb ground turkey
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced into rounds
2 stalks celery, sliced
1 medium zucchini, diced
1 tsp ground turmeric
1 tsp ground ginger
½ tsp ground cumin
¼ tsp black pepper
½ tsp salt, plus more to taste
6 cups chicken broth
1 can (14 oz) diced tomatoes, drained
4 cups curly kale, stems removed and leaves roughly chopped
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 165°F (74°C), about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!