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.
Prepping collards
The central vein in a collard green leaf can be woody and tough, so it’s best to remove it. Wash and dry the collards well. Lay each leaf on a board and run a paring knife along each side of the vein to remove it. To slice, roll up the collards crosswise and then slice through the rolls to make thin slices.
Turkey and Collard Green Soup
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.
