Smoky Turkey, Mushroom & Kale Soup

Nothing is more perfect than a comforting bowl of soup on a cold night. This hearty recipe is a great make-ahead option to have on hand for a quick weeknight meal.
  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Yield6-8


    • 3 large carrots, chopped
    • 3 ribs of celery, chopped
    • 2 medium onions, chopped
    • 36 oz cremini mushroomed, quartered
    • 6 cloves garlic, chopped
    • 1 tbsp chopped jalepeno
    • 2 lbs ground turkey
    • 4 tbsp olive oil
    • 1 tbsp ghee
    • 3 tsp sea salt
    • 1/2 tsp ground black pepper
    • 2 tsp smoked paprika
    • 2 tbsp ground cumin
    • 1/2 tsp cayenne pepper
    • 8 cups chicken stock
    • 2 tbsp arrowroot
    • 1 lb tuscan kale, chopped
    • 1 lemon, juiced
    • 1/4 cup cilantro, chopped for garnish
    • 2 avocados, chopped for garnish


    1. In a large heavy-bottomed saucepan or Dutch oven, heat 3 tbsp oil and ghee over medium-high heat.
    2. Add the onion, celery, carrots and 1 tsp sea salt to the pan. Sauté until tender, about 5 minutes.
    3. Add the garlic and cook for 30 seconds.
    4. Add the ground turkey and remaining seasonings.
    5. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
    6. Add chopped mushrooms and 1 tbsp oil to the pan. Cook covered for about 5 minutes, stirring occasionally until mushrooms soften and release their liquid.
    7. Add the chicken stock.
    8. Mix the arrowroot with a little water to make a slurry and add to the chili.
    9. Simmer for 15 minutes until the the chili has thickened.
    10. Add the kale and simmer for another 10 minutes.
    11. Add the juice of 1 lemon.
    12. Season with salt and pepper, to taste.
    13. Serve and garnish with avocado and cilantro.

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