Soup is one of my favorite dishes to make because it’s the perfect balance of nourishment and comfort – you can pack in wholesome ingredients while still creating a warm, cozy meal. This creamy turkey and veggie soup is loaded with fiber from the veggies, plus plenty of protein from the ground turkey to keep you full. As always, feel free to play around with the recipe to make it your own!

Optional Replacements to fit your needs:

• To Make the Dish Vegan:
  • Swap butter for tbsp olive oil (4 tbsp total)
  • Replace half & half with coconut cream
  • Replace ground turkey with 1 cup of chickpeas
• To Make the Dish Vegetarian:
  • Replace ground turkey with 1 cup of chickpeas
• To Boost Protein Intake:
  • Add 16oz of ground turkey (I recommend adding 5-6 cups veggie broth to thin the soup if you choose to add additional ground turkey)
• Veggie Swaps:
  • Swap potatoes for butternut squash
  • Swap kale for spinach
  • Add zucchini, onions, and/or bell peppers

Recipe

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 cup celery, chopped
• 1.5 cups carrots, chopped
• 2 cups potatoes, chopped
• 3 cups raw kale
• 1 cup ground turkey
• 4 cups vegetable broth (or 5–6 cups if you like a thinner soup)
• ½ cup half & half (¼ cup whole milk + ¼ cup heavy cream)
• ½ tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp crushed red pepper
• ¼ tsp black pepper
• ¼ tsp salt

Cooking Instructions

1. In a large pot over medium heat, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil, then stir in 1 clove of crushed garlic.
2. Add the chopped celery (1 cup), carrots (1.5 cups), and potatoes (2 cups). Cover and let simmer for about 20 minutes, until the potatoes are tender.
3. While the vegetables cook, brown 1 cup of ground turkey in a separate skillet over medium heat. Once cooked through, set aside.
4. Add 3 cups of raw kale to the pot with the softened vegetables. Cover and simmer for another 5 minutes, until the kale is fully wilted.
5. Remove half of the vegetable-kale mixture and transfer it to a blender or food processor. Blend until smooth, then return it to the pot for a creamy base.
6. Pour in 4 cups of vegetable broth (use 5–6 cups if you prefer a thinner soup) along with the ½ cup of half & half (made with ¼ cup whole milk + ¼ cup heavy cream). Cover and simmer for 15 minutes.
7. Stir in the seasonings: ½ teaspoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon crushed red pepper, ¼ teaspoon black pepper, and ¼ teaspoon salt. Mix well and adjust to taste.

Storage

• Store in the refrigerator for 3–4 days.
• For longer storage, freeze in airtight containers for up to 3 months.