I’m getting a jump on my after-Thanksgiving meal planning with this nutritious, yet drop-dead delicious soup. Use the leftovers from the turkey, or roast a turkey breast and make it anytime! Serves 4.
3 T extra virgin olive oil
2 large onions, halves and thinly sliced
1 tsp sea salt
8 cups chopped kale (I buy it already washed and bagged)
10 cups baby spinach (again, washed and bagged)
4 cloves garlic, peeled and minced
½ tsp crushed red pepper flakes (plus a sprinkle on each bowl just before serving)
Zest of one lemon
Juice of one lemon
4 cups low-sodium chicken broth
4 cups turkey breast, cooked and shredded
Heat oil over medium-high heat. Add onions and salt, stirring often until onions are golden brown, about 15 minutes. Add garlic and red pepper flakes, stirring for 2 minutes. Stir in kale and spinach a couple of handfuls at a time, letting each addition wilt before adding more. Pour chicken broth over greens and bring to a boil. Reduce heat and simmer 10 minutes.
Take soup off heat and carefully use an emersion blender to puree soup or use a blender, working in batches.
Ladle soup into bowls and top with one-quarter of shredded turkey. Sprinkle with red pepper flakes and enjoy!