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Turkey and Veggie Soup
with carrots, kale and cauliflower

Active: 40 min Total: 40 min
This simple, healthy soup packs a ton of flavor that everyone will be asking for seconds. Save some for the next day - the flavors will build even more!


Turkey and Veggie Soup:
  • Thyme, fresh leaves - 1 tsp
  • Garlic - 2 cloves , minced
  • Onions, medium - 1/2 , diced
  • Kale - 3 leaves , leaves torn, stems chopped
  • Carrots - 1/2 lb , peeled and thinly sliced
  • Cauliflower - 2 cups , chopped
  • Oil, cooking - 1 Tbsp
  • Ground turkey, lean - 1 lb
  • Diced tomatoes (14oz / 397g) - 1 can
  • Stock, chicken - 4 cups
  • Bragg's / coconut aminos - 1 Tbsp
  • Lemons - 1/2 , sliced into wedges


  1. Thyme / Garlic / Onions / Kale / Carrots / Cauliflower - Prep as directed. For kale, tear leaves into bite-sized pieces and chop stems as thinly as possible. Store thyme, garlic, onions, and kale stems together. (Can be done up to 4 days ahead)

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  1. Heat a Dutch oven or soup pot over medium-high heat. Add cooking oil and then ground turkey, thyme, garlic, onions, and kale stems to heated oil with some salt. Break up turkey with a wooden spoon and brown meat for 4 to 6 minutes.
  2. Add diced tomatoes and carrots and saute for another 2 to 3 minutes.
  3. Add cauliflower, chicken stock, cover and bring to a boil. Simmer until carrots and cauliflower are tender, 6 to 8 minutes.
  4. Fold in kale leaves. Cook until kale is tender.
  5. Add aminos and season with more salt or aminos as needed. Ladle into separate bowls and serve with lemon wedges.



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