Here’s what went down on soup night. Super good soup and Halloween goodies. If you are new to the blog, we are in our 4th season of opening our home to the community to drop in for a bowl of soup, meet new people, and reconnect with old friends. It’s just for a season and we have 4 more Mondays and lots more bowls to go in Monday Night Soup Bowl-Underground.
If you want a nice healthy bowl of good for you soup- this one was a good choice- just in time before the holidays or even for the next day after Thanksgiving. This soup comes from another blog-http://ribbitsandtiaras.com/2013/09/03/turkey-kale-soup/.
Kale is super good for you as is brown rice. Okay, going off soup topic a bit-I could eat sautéed kale with garlic and olive oil atop brown rice everyday. Add a little soy sauce and just like that you have a great vegetarian meal. I am trying to incorporate a less meat lifestyle and have more fish and veggies instead. Tonight, I am making a Japanese Eggplant and Zucchini sauteed with rice and beet greens on the side. Enough side-tracking and back to the soup. I added one ingredient to the soup to make it punch a little more-Red pepper flakes. See end of blog for recipe.
- 2 tablespoons extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium carrots, cut into 1/2-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 8 ounces ground white turkey meat
- 1 tablespoon herbes de Provence Try: McCormick Gourmet Collection, Herbes De Provence, 0.62-Ounce Unit
- 4 cups low-sodium chicken broth, plus extra
- One 15-ounce can diced tomatoes
- 1 cup cooked brown rice (not instant!)
- 4 cups coarsely chopped kale
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan
- In a large stock pot, heat the oil over medium-high heat.
- Add the shallots, carrots and bell pepper and sauté until the vegetables are soft and lightly brown. This should take about 10 minutes.
- Add the ground turkey and stir until the meat turns white and begins to brown slightly around the edges.
- Add the herbs de Provence and stir well.
- Add 4 cups of chicken broth, the tomatoes and rice.
- Bring to a boil.
- Stir in the kale and season with salt and the freshly ground black pepper.
- Reduce the heat to medium-low.
- Cover and simmer 15 minutes.
- Serve in soup bowls with a sprinkle of fresh Parmesan cheese and parsley.
- Curried Lentil & Kale Soup (cookinginconnecticut.com)
- Chicken & Kale Greek Avgolemono soup (apieceofcait.wordpress.com)