Ground turkey browned with ginger and garlic forms the backbone of this soup, and a generous handful of chopped kale wilted in at the end keeps it from feeling like just broth and meat. It's substantial enough to be dinner on its own, no side needed, similar to our Ginger Miso Salmon Bowl.
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 6 cups chicken or turkey broth
- 1 cup diced sweet potato
- 3 cups chopped kale
- Salt and pepper to taste
- Fresh lime wedges to serve
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it up, until browned, about 6-7 minutes.
- Add onion, carrots, and celery. Cook 5 minutes until softened.
- Stir in ginger and garlic, cooking 1 minute until fragrant.
- Pour in broth and add sweet potato. Bring to a boil, then reduce heat and simmer 20 minutes until sweet potato is tender.
- Stir in kale and cook 3-4 minutes until wilted. Season with salt and pepper.
- Serve hot with a squeeze of fresh lime.
Nutrition Facts (per serving)
| Calories | 340 |
| Total fat | 14g |
| Total carbohydrates | 22g |
| Dietary fiber | 4g |
| Protein | 30g |
| Sodium | 580mg |
Why This Is Good for Your Gut
Turkey provides lean, complete protein that supports the repair of gut lining cells without the heavier fat load of fattier cuts of meat. Ginger stimulates digestive motility and helps break down protein more efficiently. Kale rounds it out with fiber and vitamin K, supporting both regularity and a healthy inflammatory response in the gut.
This freezes well for up to three months, so a double batch means dinner is already sorted for a busy week later on, the same freezer logic behind our Injera with Spiced Lentil Stew.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
