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monthly inspo

This soup is hearty and packed with flavor – not to mention it’s Whole30 approved!

Ingredients:

2 lbs ground turkey

4 cups broth (homemade or Whole30 compliant)

2 cups water

1 tablespoon garlic oil

4 cups chopped potatoes, about 4 large russets

1/2 tsp salt

1 cup unsweetened almond milk

3-4 cups kale, chopped

12 oz bacon, chopped and cooked

1/2 cup diced green onion

italion seasonins

parmesan cheese for topping

Directions:

  1. In a large skillet, brown ground turkey, breaking into small pieces as it cooks.
  2. While that cooks, in a large stock pot, combine broth, water, garlic oil, potatoes, and salt. Cook over med/high heat and bring to a boil. Reduce the heat to low, cover, and cook until potatoes are fork tender (about 10-13 minutes).
  3. Turn off the heat and add in the almond milk. Using an immersion blender, blend a little to get creamy while leaving some potatoes whole. This step is option, but results in a creamier soup.
  4. Add in ground turkey, kale, bacon, green onions, and italiton seasoning. Turn heat back on to medium (if needed) to cook kale until wilted.
  5. Top with parmesan cheese and enjoy!

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