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–+ servings

Turkey Brussels Sprout Soup with Kale

A delicious and healthy soup full of ground turkey, brussels sprouts, kale and chickpeas! This soup is gluten-free, dairy-free and oh so good! 
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 353kcal
Author: Megan

Ingredients

  • 1 lb ground turkey
  • 1 cup yellow onion (diced (from 1/2 large onion))
  • 1 cup red bell pepper (diced (from 1 pepper))
  • 1 cup yellow bell pepper (diced (from 1 pepper))
  • 8 cups kale (chopped)
  • 3 cups brussels sprouts (trimmed and quartered)
  • 32-64 oz. gluten-free chicken stock
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 cup fresh parsley (chopped)
  • 16 oz chickpeas (canned, drained and rinsed)

Instructions

  • 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. 
  • 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.

Notes

**If you are on the candida diet, use homemade broth or purchase stock that does not contain any yeast.

Nutrition

Calories: 353kcal | Carbohydrates: 43g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 696mg | Potassium: 1375mg | Fiber: 8g | Sugar: 9g | Vitamin A: 10335IU | Vitamin C: 228.4mg | Calcium: 210mg | Iron: 5.5mg
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