I’ve been making this soup on repeat all winter, but the lemon and ginger combined with crunchy, hearty kale give it the perfect bright and healthy flavor for spring! My go-to recipe is below, but add or swap out any other veggies you like (zucchini, mushrooms, etc) to make it your own.
Ingredients:
2 TBS avocado oil
2 cloves garlic
Salt, pepper
Italian seasoning or lemon thyme
1 piece of ginger, chopped (choose how much you like)
1 onion
4 medium-sized carrots
4 celery stalks
1 red pepper
1 bunch kale
7 cups chicken or veggie broth
1 lb ground turkey or chicken sausage (sub mushrooms for veggie-based soup)
1 can of cannellini beans or other white beans
1 lemon, cut into wedges
Chop all veggies into the size you like. Add oil, garlic, ginger, and onion to a large soup pot and cook for a few minutes until translucent. Add salt, pepper, and 2 tsp of Italian seasoning and/or lemon thyme. Add carrots, celery, red pepper, and ground turkey (or chicken sausage or mushrooms) and sauté until slightly soft and the meat is cooked through.
Add chicken or vegetable broth (or water with bouillon) and beans. Cover and cook for 15-20 minutes. Stir in chopped kale and cook for another 1-2 minutes until kale is just wilted and bright green. Serve with a big squeeze of lemon and emjoy!
Modifications:
Swap 2 cups of broth for coconut milk or other nondairy milk of choice for a creamier texture
Experiment with different spices— red pepper flakes, rosemary, etc.
Add a can of diced tomatoes and 1 TBS of tomato paste for a more Italian-style soup
Make this fully vegetarian by using veggie broth and mushrooms. Add a 2nd can of white or pinto beans.