Even though the weather’s warming up, there’s room in the still-cool days of spring for a delicious warming soup, especially one that includes young greens. Made with turkey and young collards, this soup has a light, fragrant broth flavored with rosemary and thyme.
Prepping collards
The central vein in a collard green leaf can be woody and tough, so it’s best to remove it. Wash and dry the collards well. Lay each leaf on a board and run a paring knife along each side of the vein to remove it. To slice, roll up the collards crosswise and then slice through the rolls to make thin slices.
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Ingredients
- 3 Tbsp extra-virgin olive oil divided
- 1 lb ground turkey
- 1/2 tsp sweet smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups finely diced onion
- 1 cup diced celery
- 3 cloves garlic peeled and crushed
- 1 tsp chopped fresh rosemary
- 1 Tbsp fresh thyme leaves
- 2 cups diced carrot
- 2 3/4 cups chicken bone broth
- 4 cups vegetable stock
- 2 cups diced potato
- 10 oz bunch collard greens finely sliced
Instructions
- In large soup pot, heat 2 Tbsp olive oil on medium-high. Add turkey to pan and sprinkle with smoked paprika, salt, and pepper. Cook for about 5 minutes, until turkey is cooked and beginning to brown. With slotted spoon, remove turkey to a plate and reserve.
- Add 1 Tbsp olive oil to soup pot, lower heat to medium, and add onion, celery, garlic, rosemary, and thyme. Stir and cook for 2 to 3 minutes, until onions are soft. Add carrots and cook for a further 2 minutes. Add bone broth and stock and bring to boil. Return turkey to the pot and add potatoes. Lay collard greens on top. Reduce heat to medium and keep at a simmer for 20 minutes, or until potatoes and greens are tender. Stir thoroughly and ladle into bowls.
