My boyfriend, Michael, and I are very much creature of habit. Every Sunday, we go to the grocery store to get our food for the week. And every Sunday we always start in the produce section. Produce is where I get about 70% of the food I eat. All veggies baby! Well this particular Sunday, Michael for some reason thought I was done after five minutes (which never happens). So he says something along the lines of “Wait, our cart isn’t full of vegetables yet, how are we done? This is a miracle!”
Long story short, we weren’t even close to being done – we had easily another 15 minutes while I picked out at least 5 more vegetables to throw in the cart. Then, we make our way over to the other side of the grocery store before I realize I need to go back and pick up more avocados and bell peppers because there’s no way I have enough! Because basically, I plow through vegetables during the week and put them in EVERYTHING I make. Case in point: this soup! I didn’t know where I was going with this soup when I started but I just kept cutting up vegetables and adding them to the pot. In my mind, the more vegetables the better. What came out was the most delicious soup full of amazing flavor. My favorite part? The brussels sprouts! I have never had them in a soup but I am so glad I decided to add them in last minute. Great flavor and texture and so different than what I am used to in most soups. It was a fun change from the normal carrots and celery in most soup recipes.
- 1 lb ground turkey
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 8 cups kale, chopped
- 3 cups brussels sprouts, trimmed and quartered
- 32-64 oz. gluten-free chicken stock (1-2 cartons)
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 cup fresh parsley, chopped
- 1 can (16 oz.) garbanzo beans
- Add ground turkey to a large pot over medium heat and cook for about 10 minutes or until the turkey is browned. Remove turkey from the pan with a slotted spoon and place on a plate to drain. Then, add in the onion, bell peppers, brussels sprouts and sauté until caramelized and soft. Add back the turkey. Then add kale, and stir with a wooden spoon until the kale wilts. Stir in salt, garlic powder, parsley and garbanzo beans. Then, pour in the stock until you reach a good consistency. I liked my soup around 55 oz but ended up adding the rest of the stock in as the week went on. Allow pot to simmer over low heat for 30 minutes.
- **If you are on the candida diet, use homemade broth or purchase stock that does not contain any yeast.
This post was updated on 1/21/2016 with new photos. This soup is so good I just needed to give it a little extra love this time around. The picture below just doesn’t do it justice! Don’t you agree?