When you hear “kale,” you probably think salad first, but you should be thinking kale soup. Besides being very nutritious, kale is hearty enough that it doesn’t completely wilt but tender enough to make for a pleasing, hearty soup.
Bonus: This kale soup is loaded with ingredients that can potentially ease the symptoms of the common cold or give your immune system a little boost.Turmeric, especially, boasts an array of potential pharmacological effects, including anti-inflammatory powers, cancer prevention, and more. Bone broth has a lot to offer by way of benefits, too.
You definitely don’t need a head cold or respiratory infection to enjoy this soup. It’s perfect any time you want an easy one-pot meal. But if you do have the sniffles (or feel them coming on), turmeric kale soup is a delicious alternative to regular ol’ chicken soup.
2-inch/5 cm piece fresh turmeric, peeled and grated (use a microplane zester)
3/4 pound (340 g) ground lamb
½ teaspoon (2.5 ml) ground coriander
¼ teaspoon (1.25 ml) cinnamon
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1.25 ml) black pepper
¼ cup (60 ml) chopped fresh cilantro
6 cups (1.4 L) chicken or beef bone broth
4 kale leaves, ribs/stems removed, leaves cut into thin ribbons
Lemon slices, for garnish
Optional: ¼ teaspoon (1.25 ml) cayenne pepper or 1 sliced hot pepper
Instructions
In a large pot or Dutch oven, sauté onion in avocado 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. Season with coriander, cinnamon, salt, pepper, and fresh cilantro. Break up the meat as it cooks. When it’s browned and mostly cooked through, add bone broth and bring to a simmer. Simmer 10 minutes.
Add kale right before serving. Add lemon slices and cayenne or hot peppers, if desired.
Enjoy!
Note: If you can’t find ground lamb, this soup is also great with ground turkey.
This kale soup is loaded with ingredients that can potentially ease the symptoms of the common cold or give your immune system a little boost. But you definitely don’t need a head cold or respiratory infection to enjoy this soup. It’s perfect any time you want an easy one-pot meal.
2-inch/5 cm piece fresh turmeric, peeled and grated (use a microplane zester)
3/4 pound (340 g) ground lamb
½ teaspoon (2.5 ml) ground coriander
¼ teaspoon (1.25 ml) cinnamon
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1.25 ml) black pepper
¼ cup (60 ml) chopped fresh cilantro
6 cups (1.4 L) chicken or beef bone broth
4 kale leaves, ribs/stems removed, leaves cut into thin ribbons
Lemon slices, for garnish
Optional: ¼ teaspoon (1.25 ml) cayenne pepper or 1 sliced hot pepper
Instructions
In a large pot or Dutch oven, sauté onion in avocado 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. Season with coriander, cinnamon, salt, pepper, and fresh cilantro. Break up the meat as it cooks. When it’s browned and mostly cooked through, add bone broth and bring to a simmer. Simmer 10 minutes.
Add kale right before serving. Add lemon slices and cayenne or hot peppers, if desired. Enjoy!
Notes
If you can’t find ground lamb, this soup is also great with ground turkey.
When you hear “kale,” you probably think salad first, but you should be thinking kale soup. Besides being very nutritious, kale is hearty enough that it doesn’t completely wilt but tender enough to make for a pleasing, hearty soup.
