This is one of those reliable soup recipes that comes together easily and is loaded with flavor. Use your favorite ground meat and whatever leafy vegetables you have available.
soup, easy soup, turkey soup
AuthorJean | Lemons + Anchovies
1teaspoonto 1 tablespoon fish sauce
Few tablespoons olive oil
Garlic powderstart with 1/4 teaspoon; NOT garlic salt
Onion powderstart with 1/2 teaspoon
Mediterranean seasoningor your favorite no-salt herb seasoning; start with 1/2 teaspoon
6cupschicken stockadd more if you want a higher stock to meat ratio
1/3 - 1/2head small cabbage
Half bunch kale or 1 bunch Swiss chard
Juice half lemon plus more for serving
Chopped Italian parsley for garnishoptional
Heat 2-3 tablespoons olive oil in a pot over medium-high heat. Add the onions and cook until they begin to get translucent, about two minutes.
Add the ground turkey, one teaspoon fish sauce, the onion powder, garlic powder and herb seasoning and cook for a few minutes, stirring occasionally until the turkey is no longer red. Reduce the heat to medium and add the tomatoes. I like to let this cook for at least five to eight minutes to allow the onions and turkey to brown and develop more flavor. You don't want it to burn so watch your heat, add more olive oil if necessary and stir occasionally.
Add the potatoes, cabbage, leafy greens and the stock. Bring to a boil then simmer until the potatoes are cooked and the leafy greens have wilted, about 10-15 minutes. Taste for additional seasoning. Add more fish sauce, salt and/or more garlic/onion powder, herb seasoning to suit your taste. Stir in the juice of half a lemon before serving.
I like to add more stock and vegetables to leftovers and the soup is even better the next day. Adjust seasonings accordingly.