turkey & vegetable soup

I am sad to say that it is already soup weather here. In the meteorological anomaly that is the Pacific Northwest, the last day of August finds us with some ominous looking clouds and tempatures that finally broke the upper forty-degree range around noon. I've just turned on the heat and wrapped myself in an afghan. A steaming mug of tea is waiting for me. Though the calendar might tell me otherwise, I'd like to say welcome to autumn.

And so I find myself craving soup. Today's recipe is modified from one a friend made while doing a detox diet for a few days. It smelled so yummy, I knew I had to make it myself. And of course, I had to make it my own.

Featured ingredient:
I think the only ingredient in this particular soup that hasn't been used here before is kale. Kale is a leafy vegetable closely related to cabbage. With more than 1,300% DV in a single cup, kale is the off the charts with potassium (otherwise known as Vitamin K) and is no slouch when it comes vitamins A and C, either. It is rich in a lot of nutients that studies have shown help lessen the chances of certain types of cancer (ovarian cancer, in particular). And ... it tastes great in soup!!

So without further ado, let's get cooking!!

Ingredients:
1/2 large yellow onion, chopped
Chopped carrots
Chopped kale
Chopped fresh broccoli
Garlic, finely chopped
Vegetable or chicken broth
Olive oil
Sea salt
Pepper

Optional:
1 lb. ground turkey

Directions: In a large skillet, heat olive oil
Add onion, garlic, carrots, kale, broccoli.
Cook until onions are translucent and other vegetables are softened and cooked down.
Once cooked, transfer cooked vegetables to a large soup pot and cover in broth.
Add salt and pepper, as well as any other spices you'd like
Simmer on low heat for 2-3 hours.
Place ground turkey in warm skillet.
Cook until done and drain fat.
Add to soup pot.

Enjoy with some warm gluten-free cornbread, and yeah ... that's yummy!!

photo by kirsten.michelle