This savory soup has all the elements for a comforting healthful satisfying meal, along with healthy fats from good quality olive oil. For extra protein delicious rosemary turkey balls are added to the soup. For vegetarian, make the recipe with tofu.
Ingredients for the soup
6 cups vegetable stock ( homemade is best )
3 cloves garlic, sliced thin
2 cups broccolini, or other green, small chop
2 cups winter greens, like spinach or kale, small chop
1 lemon, plus zest
1 cup extra virgin olive oil
2 tbsp. miso paste
1 tsp.salt, to taste
¼ tsp fresh ground pepper
2 tbsp. grass fed butter
1 egg, optional
smoked paprika, for finish, optional
1 pound organic ground turkey
1 tsp. Salt
1 tsp. fresh rosemary, minced
1 tbsp. thyme, minced
1 cup parmigiano Reggiano, grated
In a medium bowl, add all the ingredients for the turkey dumplings. Mix well. Roll into small size balls. Can be made a day ahead.
For the soup - Heat the butter in a small pan, add garlic slices and swirl around until butter turns a deep golden brown, and has a nutty scent. Stay with the pan as you do this. Takes about 4-5 minutes. Set aside.
In a medium soup pot add your vegetable stock and bring it to a simmer.
With some of the warmed stock add the 2 tbsp. of miso to a separate small bowl to make a creamy paste.
Add miso back into the broth. Place all you turkey balls in the broth, and simmer for 15 minutes. Add brown butter with garlic. Squeeze your lemon juice into the pot.
Reserve zest to finish the soup when it is off the heat. Taste for seasoning and adjust.
If using, whisk in the egg, until combined into the broth. Add fresh ground pepper.
Add the chopped greens to the soup. Cook until tender, about 10 minutes.
Take the soup off the heat , and stir in your extra virgin olive oil. Sprinkle with smoked paprika if using. Serve in warm bowls.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.