Turmeric Soup with Turkey and Chickpeas
Anti-inflammatory soup that is cozy and packed with protein from ground turkey and chickpeas.
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Ingredients
- 1 cup onions
- 1 cup celery
- 1 cup carrots
- 1-2 cups kale
- 1 pound ground turkey 93/7 is best
- 15 oz chickpeas rinsed and drained
- 1 teaspoon turmeric
- 3/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- kosher salt as needed
- 64 oz vegetable broth
Instructions
- Start with sauteing the onion, carrots and celery. Let them cook for about 7-10 minutes or until they start to sweat out the juices.
- Add the ground turkey and season lightly with salt. Break up the turkey and cook until no longer pink, about 10 minutes.
- Add the broth, chickpeas, shredded kale and spices. Bring to a boil and then turn down heat to let simmer for about 20 minutes or until carrots are tender.
- Let cool for a few minutes and adjust seasoning/salt if needed. Serve and enjoy.
Notes
Notes:
Storing and reheating:
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low.
To freeze: Cool the soup down all the way and store in a freezer safe container or freezer safe ziploc for up to 3 months. Helpful tips:
Use ground turkey that has some fat. 99% fat free turkey will taste a little dry plus the fat helps with flavor.
Boost the broth with fresh lemon like in my Spring Chicken Noodle Soup.
To make more spices more fragrant, you can saute them with the mirepoix instead of adding them with the broth.
The flavor blooms overnight so make this soup ahead of time!
If you want a bit of a creamier broth, add a splash of almond milk or coconut milk like my Corn and Shrimp Chowder with Coconut Milk. *This recipe has 4-6 servings. Nutrition is based off of 4 servings. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes or on the stove top on low.
To freeze: Cool the soup down all the way and store in a freezer safe container or freezer safe ziploc for up to 3 months. Helpful tips:
Use ground turkey that has some fat. 99% fat free turkey will taste a little dry plus the fat helps with flavor.
Boost the broth with fresh lemon like in my Spring Chicken Noodle Soup.
To make more spices more fragrant, you can saute them with the mirepoix instead of adding them with the broth.
The flavor blooms overnight so make this soup ahead of time!
If you want a bit of a creamier broth, add a splash of almond milk or coconut milk like my Corn and Shrimp Chowder with Coconut Milk. *This recipe has 4-6 servings. Nutrition is based off of 4 servings. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Calories: 364kcalCarbohydrates: 43gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 62mgSodium: 28386mgPotassium: 849mgFiber: 12gSugar: 10gVitamin A: 5934IUVitamin C: 11mgCalcium: 113mgIron: 5mg
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