Spicy Turkey Soup

Hi friends!

I made this yummy Turkey Soup last week and some of you wanted me to share the recipe! I made it again yesterday and did my best to measure everything I used.

The recipe is below with steps, if you need more clarity on something feel free to ask. I also shared how I made it on Instagram Stories (@sugarsunandsoil) if you want to see videos of how I did it, I saved the highlight under ‘Spicy Turkey Soup’. Feel free to change it as you like and use spices and veggies that you love – the fun in cooking healthy meals is that you can always personalize it to what YOU like. 🙂

The recipe is spicy, filling and very balanced in my opinion. Great during the winter months (60 degrees in Cali is winter haha) or really good to prep and take for a fast lunch that you just need to heat up. I also love it because it helps clear out your sinuses if you add all the spicy stuff (TMI maybe?). Anyways, I hope you like it!

xo, Rach

P.S I do my best to buy the cleanest ingredients when cooking at home (when I am able to). So for this recipe, I bought organic/free range turkey, organic (or pesticide free) vegetables and for the canned tomatoes I bought them organic and tried to find a brand that was salt free and didn’t have any preservatives. 🙂 If you have any questions on ingredients or brands I used, I will happily share.

Ingredients:

Ghee/Coconut oil/Avocado Oil to grease pan ( I love Fourth & Heart Ghee)
1 onion diced
1 – 2 large Carrots chopped thin
3 stalks of Celery shopped thin
2 15 ounce cans of Diced Tomatoes
1 pound of Free Range Ground Turkey
4 – 5 leaves of Kale
4 cups Purified Water

Spices I used: Use whatever you have on hand and if you don’t like spicy foods, take out the cayenne and cumin.
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Onion Powder
1 tablespoon Dried Parsley
1 tablespoon Nutritional Yeast
1 Bay Leaf
1/2 teaspoon Cumin
1/4 teaspoon Cayenne

Steps:

1. Chop onion, carrots and celery.
2. Heat a pot to low heat and add ghee/oil and then onions. Sauté until they are clear (about 10 minutes).
3. Add carrots and celery and sauté till softened (about 10 minutes).
4. Add ground turkey and break up into small pieces – cook till no longer pink.
5. Add in Canned Tomatoes, Water and Spices and bring to a boil.
6. Once it’s boiling, turn down to low/simmer and cover it and cook it for 20 – 30 minutes tiring every 10 minutes or so.
7. While its covered, chop (or break apart with your hands) the kale excluding the hard stems.
8. After the 20/30 minutes, taste it! Add more spices to your preferred taste and make sure the veggies are cooked through to your liking.
9. Once you have done that, add in the small pieces of kale, cover and cook for about 5 – 10 more minutes.
10. Once done, enjoy! Can store it in fridge and have for a quick yummy lunch too.