When temperatures drop, a bowl of healthy, filling, warm soup is the key to getting through the colder months. We have adapted this recipe, originally created by Chef Giada De Laurentiis (2013), to include even more veggies and healing spices making this a one-pot, nutrition-charged favorite.
2 Tbs. extra-virgin olive oil
1 medium Vidalia onion, finely diced
5 medium carrots, peeled and diced into 1/2 inch pieces
1 large red bell pepper, diced into 1/2 inch pieces
3 stalk celery, diced into 1/2 inch pieces
2 sweet potato, peeled and diced into 1/2 inch pieces
3 small yellow yukon gold potatoes, peeled and diced into 1/2 inch pieces
1 pound organic ground white turkey meat
1 Tbs. herbes de Provence
1/2 teaspoon smoked paprika
6 cups organic vegetable stock
1 can fire-roasted diced tomatoes, drained
1 cup cooked brown rice
1 bunch kale, ribs removed and finely chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. In a large pot (or Dutch oven) over medium heat, warm the olive oil. Add all onion, carrots, bell pepper, celery, sweet potato and yellow potato and stir until vegetables begin to brown and soften, about 10 minutes.
2. Add the ground turkey and, using the back of a wooden spoon, break the meat apart into small chunks, stirring frequently until the meat begins to turn white, approximately 5-6 minutes.
3. Add the herbes de Provence, smoked paprika, salt and black pepper and stir to combine.
4. Add the vegetable broth, diced tomatoes and brown rice and bring to a rolling boil. Add the chopped kale, reduce heat to medium-low and simmer for about 20 minutes more until vegetables are soft and flavors are combined.
5. To serve, ladle soup into bowls and top with chopped parsley and grated cheese.
– for dairy-free omit the Parmigiano-Reggiano.
– for vegetarian, omit ground turkey.