With Thanksgiving being this past weekend, I hope everyone had a wonderful time eating all the food possible and spending time with family and friends, I know I most certainly did. Since I was traveling I went on a little hiatus due to the fact that things can get a little hectic over the holidays and I felt like I didn’t even get a chance to sit down much. Only on the plane did I sit for an extended amount of time and I doubt I have to convince anyone here how uncomfortable that is. Nonetheless, I had a great Thanksgiving full of family, food, and even got to go to the beach!
Returning to Colorado from Florida was a big change in temperature and it was necessary to cook something warm for the cold weather. Enter in this turkey, kale, and brown rice soup. I also decided it was time to make this soup because of all the indulgent food that I have gorged on for the past 5 days. A healthy meal was desperately needed and this recipe is full of veggies!
Carrots, peppers, onions, garlic, and kale to be exact. Not to mention it’s made with ground turkey and brown rice which are two things I never feel guilty about eating. You could of course swap out the ground turkey for another ground meat of your choosing and swap the brown rice for another grain like quinoa. I like this combination though because the brown rice adds a nice nuttiness and turkey is always my go to ground meat of choice.