Instructions
In a soup pot, heat the avocado oil on medium-low heat and add the diced onions. Cook until translucent.
Add the ground turkey and cook until no longer pink. Stir in the garlic, thyme, and tomato paste and cook for another minute.
Add the broth and diced tomatoes and stir to combine. Now add the cabbage and carrots. Bring the soup to a gentle boil then reduce heat to a low simmer for 10 minutes.
Now add in the kale, bell pepper, and season with sea salt and black pepper. Cook for an additional 10 minutes. Squeeze in the lime and put into serving bowls. Top with fresh parsley and enjoy!
WATCH THE RECIPE VIDEO
Ingredients
1 lb Extra Lean Ground Turkey
1 Yellow Onion (chopped)
3 Garlic (clove, minced)
1/2 tsp Dried Thyme
2 tbsp Tomato Paste
8 cups Chicken Broth
2 cups Diced Tomatoes (from the can, with the juice)
3 cups Green Cabbage (chopped)
3 Carrot (medium, chopped)
2 cups Kale Leaves (chopped)
2 tbsp Lime Juice
1 Red Bell Pepper (diced)
1/2 tsp Sea Salt & Black Pepper
2 tbsp Parsley (for garnish)
Instructions
In a soup pot, heat the avocado oil on medium-low heat and add the diced onions. Cook until translucent.
Add the ground turkey and cook until no longer pink. Stir in the garlic, thyme, and tomato paste and cook for another minute.
Add the broth and diced tomatoes and stir to combine. Now add the cabbage and carrots. Bring the soup to a gentle boil then reduce heat to a low simmer for 10 minutes.
Now add in the kale, bell pepper, and season with sea salt and black pepper. Cook for an additional 10 minutes. Squeeze in the lime and put into serving bowls. Top with fresh parsley and enjoy!
WATCH THE RECIPE VIDEO
