This recipe was inspired by Giadas Turkey, Kale and Brown Rice Soup. I decided to take this recipe and make it Paleolithic! I used rice size pieces of cauliflower to act as the brown rice. Also, while shopping for groceries I surprisingly couldn't find any kale. Instead of kale I used turnip greens which turned out to be incredibly delicious.
- 2 tablespoons extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium carrots, cut into small pieces
- 1 large red bell pepper, chopped
- 1 lb ground white turkey meat, broken into small chunks
- 1 tablespoon herbes de Provence
- 4 cups low-sodium chicken broth, plus more as needed
- One 15-ounce can diced tomatoes in juice, drained
- 1 cup cooked brown rice ( this case Cauliflower)
- 1 small bunch kale, coarsely chopped (about 4 packed cups) or 1 bunch of Turnip Greens
- 1 teaspoon kosher salt
- black pepper
- 1/4 cup freshly grated Parmesan, optional
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and cauliflower. Bring to a boil. Stir in the greens and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls and serve.
The standard mixture typically contains savory fennel, basil, thyme and lavender.
Lavender has also been used as a remedy for insomnia, anxiety and fatigue. Research has confirmed that lavender produces slight calming, and soothing effects when its scent is inhaled. This soup is a perfect dish for a late night dinner.