Turkey, Kale and Cauliflower Soup
17th November 2015
Lemon Mushroom Turkey Soup
14th January 2016
Ingredients
- 1 red onion chopped
- 2 Large Carrots chopped
- 2 stalks celery chopped
- 1 medium sweet potato chopped
- 2 cloves garlic minced
- 28 oz tomatoes diced
- 4 cups organic vegetable or chicken stock
- 2 tsp fresh sage leaves chopped
- 2 cups cooked chicken or turkey
- few cabbage leaves shredded
- 2 tbsp Organic Coconut Oil
- Himalayan Crystal Salt to taste
- Freshly ground black pepper to taste
Servings:
Instructions
- In a large saucepan placed over a medium heat, warm the clarified butter and add the onion and the garlic.
- Cook 3 to 5 minutes or until onion starts to brown.
- Add the carrots, celery, and sweet potatoes, and stir well and cook for 2 to 3 minutes.
- Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
- Reduce the heat to a simmer. Cover and cook for 20 minutes.
- Add the chicken or turkey and cabbage and cook for another 10 minutes.
- Adjust the seasoning if necessary and serve warm.
