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Turkey and Collard Green Soup
Serves 8
Even though the weather’s warming up, there’s room in the still-cool days of spring for a delicious warming soup, especially one that includes young greens. Made with turkey and young collards, this soup has a light, fragrant broth flavoured with rosemary and thyme.
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Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 1 lb (454 g) ground turkey
- 1/2 tsp (2 mL) sweet smoked paprika
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 cups (500 mL) finely diced onion
- 1 cup (250 mL) diced celery
- 3 cloves garlic, peeled and crushed
- 1 tsp (5 mL) chopped fresh rosemary
- 1 Tbsp (15 mL) fresh thyme leaves
- 2 cups (500 mL) diced carrot
- 2 3/4 cups (650 mL) chicken bone broth
- 4 cups (1 L) vegetable stock
- 2 cups (500 mL) diced potato
- 10 oz (284 g) bunch collard greens, finely sliced
Directions
01
In large soup pot, heat 2 Tbsp (30 mL) olive oil on medium-high. Add turkey to pan and sprinkle with smoked paprika, salt, and pepper. Cook for about 5 minutes, until turkey is cooked and beginning to brown. With slotted spoon, remove turkey to a plate and reserve.
02
Add 1 Tbsp (15 mL) olive oil to soup pot, lower heat to medium, and add onion, celery, garlic, rosemary, and thyme. Stir and cook for 2 to 3 minutes, until onions are soft. Add carrots and cook for a further 2 minutes. Add bone broth and stock and bring to boil. Return turkey to pot and add potatoes. Lay collard greens on top. Reduce heat to medium and keep at a simmer for 20 minutes, or until potatoes and greens are tender. Stir thoroughly and ladle into bowls.
