October 15 2016

Turmeric & Kale Soup with Ground Lamb

By Worker Bee
10 Comments

Turmeric Soup 1You definitely don’t need a head cold or respiratory infection to enjoy this soup, but if you do have the sniffles (or feel them coming on), turmeric soup is a delicious alternative to chicken soup.

This soup is loaded with ingredients that can potentially ease the symptoms of the common cold, or give your immune system a little boost during cold and flu season. Failing that, this soup is just plain delicious. So you really can’t go wrong.

Turmeric, ginger, garlic, lemon and bone broth together make a soothing but lively soup broth. All have various healing powers. Turmeric, especially, boasts an array of potential pharmacological effects, including anti-inflammatory powers, cancer prevention and more. Plus, it just might relieve your cough and clear up excess mucus.

This turmeric soup also has kale for vitamin C and ground lamb for protein, essential amino acids, as well as vitamins and minerals. This is a soup bowl filled with everything you need.

Time in the Kitchen: 35 minutes

Servings: 4 to 6

Ingredients

  • 2 tablespoons coconut oil (30 ml)
  • 1 onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger (15 ml)
  • 6 cloves garlic finely chopped
  • 3/4 teaspoon powdered (ground) turmeric (3.7 ml)
  • 2-inch/5 cm piece fresh turmeric, peeled and grated (use a microplane zester/grater)
  • 3/4 pound ground lamb (340 g)
  • ½ teaspoon ground coriander (2.5 ml)
  • ¼ teaspoon cinnamon (a pinch)
  • 1 teaspoon kosher salt (5 ml)
  • ¼ teaspoon black pepper (a pinch) (1.2 ml)
  • ¼ cup chopped fresh cilantro (60 ml)
  • 6 cups chicken or beef bone broth (1.4 L)
  • 4 kale leaves, ribs/stems removed, leaves cut into thin ribbons
  • Lemon slices, for garnish
  • Optional: ¼ teaspoon cayenne pepper or 1 sliced hot pepper

Instructions

In a large pot or Dutch oven, saute onion in coconut oil over medium heat for 3 to 5 minutes.

Add the ginger and garlic. Sauté 1 to 2 minutes.

Add both types of turmeric. Cook 1 minute more.

Add ground meat, and season with coriander, cinnamon, salt, pepper and fresh cilantro. Break the meat up as it cooks. When it’s browned and mostly cooked through, add bone broth.

Bring to a simmer. Simmer 10 minutes.

Add kale right before serving. Add lemon slices, and cayenne/hot peppers as well, if desired.

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10 thoughts on “Turmeric & Kale Soup with Ground Lamb”

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  1. Love that this uses turmeric in two different forms…I love both! And love pretty much everything about it except the lamb. I just haven’t developed a taste for lamb. But I’m thinking this soup might be a good place to start, since there are so many other flavors going on.

    1. Lamb is what Andrew Zimmerman describes as “barnyardy”. Personally, it’s my favorite farmed meat. Wild game will always reign supreme on my tastebuds though.

      1. Zimmern. Apparently auto-correct doesn’t know that’s a name too.

  2. It is a cold, wet, stormy day here and this soup recipe could not be better timed! And has all those good ingredients besides. I’m making this, as soon as I go get the turmeric and ground lamb…

  3. I woke up with the world’s worst head cold this morning (of course, they all feel like the world’s worst when you wake up) . I am so thankful to see this. I don’t have any fresh tumeric (nor do I know where to find it) so I’ll use a bitmore powdered. Don’t have kale on hand, but spinach will do. Don’t have lamb available either…would ground pork do? Or should I use chicken? What do you think?

    1. I was just pondering this very question, as members of my family are not fans of lamb. As much as I love pork’s delicious fattiness, I’m not sure I’d like the same fattiness in soup. Maybe brown and drain it first? But I bet the recipe would work with any ground meat.

      1. Well, I used pork. You are right on with the fattiness. But it is bearable. And I can breathe–and talk.! Good things.

  4. Ohhh I’m going to have to try this, it looks like a great way to include some turmeric. One change I will make is to retain the ribs/stems from the kale. These need to be allowed to stew a few minutes to soften, but there’s no reason to discard them, they are delicious and healthy!

  5. Can the carb/protein count be added/included in these recipes? It’s rough trying to determine this information by looking at all the individual ingredients.