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One-Pot Turkey Soup with Kale, Chickpeas, and Sweet Potatoes, Sacha Served What

One-Pot Turkey Soup with Kale, Chickpeas, and Sweet Potatoes

5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4

Equipment

Ingredients
  

  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes or more if you like spicy
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • Avocado oil
  • ½ yellow onion peeled and diced
  • 1 lb. ground turkey
  • 1 tablespoon tomato paste
  • 1 medium sweet potato peeled and diced into ½ inch pieces
  • 1 quart chicken stock
  • 4 oz. curly kale stems discarded, leaves roughly chopped
  • 1 15.5 oz. can chickpeas, drained and rinsed

Instructions
 

  • In a small bowl, combine the nutmeg, red pepper flakes, oregano, garlic powder, smoked paprika, 1 teaspoon Kosher salt (double this amount if doubling the recipe), and a generous amount of freshly ground black pepper. Set aside until ready to use.
  • In a large pot, heat 1 tablespoon avocado oil over medium heat. Add onion and 1 teaspoon Kosher salt and cook, stirring occasionally, for 4-5 minutes, until starting to turn golden brown.
  • Raise heat to medium-high. Add another tablespoon of avocado oil, the ground turkey, and the spice mixture and cook, breaking up meat into pieces, until mostly cooked 4 minutes.
  • Add tomato paste and cook, stirring often, until the paste is well-combined and darkened slightly in color, 30 seconds to a minute.
  • Add sweet potatoes, chicken stock, and ½ teaspoon Kosher salt (double this amount if doubling the recipe) and bring to a simmer. Cover the pot tightly and turn the heat to low and cook for 7 minutes.
  • Turn the heat to medium-high. Add kale and chickpeas and stir. Bring to a simmer, cover, and reduce the heat to low. Cook for another 5 minutes, until all veggies are tender. (TIP: If sweet potatoes aren't tender, cover and cook another few minutes).
  • Remove from heat. Taste and season with additional Kosher salt and freshly ground black pepper. Serve hot.

Notes

Soup can be stored in an airtight container in the refrigerator for up to 3 days. 
Keyword broth, easy, one-pot, quick
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