- 1 lb. ground turkey;
- 4 shallots, chopped;
- 3 carrots, sliced;
- 1 bell pepper, cut into pieces;
- 15 oz can diced tomatoes;
- 5 cups chicken stock;
- 1 ½ cup cauliflower, minced;
- 4 cups kale, ribs removed, leaves coarsely chopped;
- 2 tbsp. coconut oil;
- Sea salt and freshly ground black pepper;
Preparation
- Melt the coconut oil in a saucepan placed over a medium-high heat.
- Add the shallots, carrots, cauliflower, and bell pepper.
- Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.
- Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes).
- Add the chicken stock, diced tomatoes, and season with salt and pepper to taste.
- Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.
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