I ran across the most beautiful sweet potatoes and curly greens at a local farm. I purchased armfulls in the hopes that I could figure out a way to combine them with an eye on cost and calories. I believe I have done this and this brothy Autumnal Zuppa will hopefully sustain me through my last semester of graduate school. —dancing kitchen
diced yellow (or white) large onion
pound ground turkey
red pepper flakes
vegetable base (I use "Better than Bullion")
grinds of freshly ground pepper
huge or 3 medium sweet potatoes skinned and cubed
white potatoes cubed (optional)
cups well washed curly kale (or any kale like green) stems removed and diced
quarts good quality chicken broth
Salt and ground pepper to taste
In This Recipe
Drizzle olive oil in a medium saute pan and add diced onion and diced greens stems. Cook on medium high until translucent. Add ground turkey and brown until no pink remains. Add fennel seed, red pepper flakes, garlic powder and vegetable base and stir well for 2 minutes lightly toasting the seasoning. Add 1/2 cup water and reduce until turkey mixture is just dry (slightly moist is cool too, you don't want to burn it). Add salt and pepper. This mixture should be slightly salty to the taste and highly seasoned.
While meat is browning, combine sweet potatoes, white potatoes, kale, and chicken stock in a large soup pot. Turn on medium high and watch for it to boil, when the bubbles are apparent turn it down. Gently add completed turkey meat mixture to the soup pot and turn it down further to a gentle simmer. The soup is done with then potatoes are fork tender, about 30 to 40 minutes. Salt and pepper to taste. This is good straight from the pot but it is magnificent the next day, when the flavors marry and bloom while chilling in the fridge. Serve with good crusty bread and a sprinkle of parmesan cheese if you desire.