Spicy Turkey, Kale, and Mushroom Soup

By Bailey1_

Ingredients

• The crushed red pepper flakes give this soup a nice little kick. Feel free to reduce them if you like (or add more!).
• Phase 2
• Serves 4
• Prep time: 20 minutes
• Total time: 1 hour 30 minutes to overnight
• 1 pound lean ground turkey
• 1 Tbls. paprika
• 1 tsp. crushed red pepper flakes
• 1 Tbls. chili powder
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground cumin
• 1/4 tsp. oregano
• 1/4 tsp. ground coriander
• 1/8 tsp. ground cloves
• 1/4 cup white vinegar
• 2 Tbls. water, divided
• 2 medium yellow onions, chopped
• 6 cloves garlic, minced
• 8 oz. shiitake mushroom caps, sliced
• 8 cups low-sodium chicken broth
• 1 pound kale, thick stems removed, roughly chopped

Preparation

Step 1

Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.

Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.