Pescatarian Turkey Kale Soup with Turmeric & Ginger
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Learn more āIngredients
4 servings
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 2 tbsp olive oil
- 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
- Ā½ tsp ground cumin
- Ā¼ tsp black pepper
- Ā½ tsp salt, plus more to taste
- 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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 165Ā°F (74Ā°C), about 6ā8 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.
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