I saw a soup like this online, and I knew I had to make it. It's pure comfort. It hints of an Italian Wedding Soup, but it's super easy to make. I took out the coconut milk, swapped some veggies, amped up my spices, added raw zucchini noodles to bottom of the bowl, and topped them with this stunner...

 

Ingredients

• 3-4 T Olive Oil

• 1 lb Ground Turkey, 93% fat free

• 1 head Scallion - green tops only, minced

• 1 clove Garlic, minced - optional

• 1 cup Celery Root, cubed

• 1 bulb Fennel, diced

• 2 cups Collard Greens, stems included, chopped

• 1 T ground Fennel Seed

• 1 tsp Oregano

• 1/4 tsp Red Pepper Flakes

• 1/2 tsp Kosher Salt, more to taste

• 5-6 cups Chicken Stock

• Zest of one Lemon

• Black Pepper

• Zucchini Noodles if desired

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Instructions

• Heat oil in stock pot over medium-high heat. Brown turkey and then remove from pan.

• Sauté scallions, celery root and fennel until lightly browned. Add spices (and garlic) and mix well. 

• Add turkey back to pan. Mix well.

• Add chicken stock and collards. Bring to a boil and then simmer on low for 10 minutes. 

• Remove from heat. Add zest and salt and pepper to taste. 

• Enjoy with zucchini noodles and a little parmesan cheese if you eat dairy.

 

 Serves: 5-6

Time: 30 minutes with prep

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.