Ingredients
- 2 tablespoons avocado oil, divided
- 5 ounces shiitake mushrooms, thinly sliced
- 1 medium parsnip, diced (about 1 ½ cups)
- 1 small onion, diced
- 5 garlic cloves, microplaned
- ½ teaspoon fennel seeds
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes
- ½ teaspoon dried thyme
- ¾ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 pound ground turkey breast (pasture-raised if possible)
- 6 cups low-sodium chicken broth
- ⅓ cup canned full-fat coconut milk
- 2 cups chopped kale
- 1 tablespoon fresh rosemary, chopped
Method
Step 1
Preheat the oven to 375°F.
Step 2
Add a ½ tablespoon avocado oil to a large pot over medium heat. Once the oil is hot, add the shiitake mushrooms and fry until browned, about 5 minutes, then remove from the pot and set aside.
Step 3
While the mushrooms cook, toss the diced parsnip with a ½ tablespoon of avocado oil and scatter out on a parchment paper lined baking sheet. Transfer to the oven and bake for 25 minutes or until tender and slightly golden. Once ready, remove from the oven and set aside.
Step 4
Add the remaining tablespoon of avocado oil to the pot followed by the onions. Sauté over medium heat until translucent, about 2 minutes, stirring constantly to avoid burning. Add the garlic, all of the spices, and season with the salt and pepper. Cook while stirring for 1 minute, until fragrant.
Step 5
Add the ground turkey, and fry until fully cooked while using a spoon to break the turkey up, about 7 minutes.
Step 6
Add the chicken broth and bring to a simmer. Cover and simmer for about 15 minutes.
Step 7
After 15 minutes, add the coconut milk, kale, and the fried shiitake mushrooms. Simmer until the kale is tender, then remove from heat and serve.
Step 8
Serve the soup topped with the crispy parsnips and a sprinkle of fresh rosemary. Enjoy!
Nutritional analysis per serving: Calories: 306, Total Fat: 12g, Saturated Fat: 4g, Cholesterol: 51mg, Sodium: 605mg, Carbohydrates: 21g, Fiber: 5g, Sugars: 6g, Protein: 29g, Net Carbs: 16g
