I’m not a super outdoorsy person because…bugs. I’m also not the strongest swimmer and get anxious with heights due to the prospect of falling. Despite all of this I find nature and natural settings to be quite beautiful. Just looking around at the land as it is really shows me that God is looking out for us, y’all. Who else could author such awe-inspiring scenery and bring forth from it everything we need to survive?! One thing that I pray for all the time is gratefulness. Gratitude is so powerful, in my opinion, because it helps us to put things in their proper perspective, assign value to the right places, and maintain focus. I’ve found that keeping gratefulness in mind is key to recognizing the beauty around us, holding onto joy, and even helping other people. Now, where does this soup come in? Oh, yeah! The bounty of the earth and all that. 🙂 It’s brimming with not only a rainbow of veggies including kale, beets, carrots, and zucchini squash but also some of my favorite spices to ensure A1 flavor. I named it “Rainbow Soup” because…well, look at it. It’s full of colors, including pink and [my favorite] purple thanks to the beets. Side note: don’t wear white when eating this because you will drip some down your shirt and look like a toddler for the rest of the day at work. I’m speaking from personal experience. This is a quick (seriously, 30 minutes!) and easy meal you can make ahead or even on a weeknight for filling, comforting bowls of yum. It simmers for just 20 minutes so that the veggies become tender but not mushy. I hate mushy veggies. Also, while eating this you’ll feel loved! Like…somebody slaved over a hot stove for you loved. You’ll also feel healthy AF! I mean, check the ingredient list below. Not a stain on it. But if you love carbs (like me) or, perhaps, are a
stubborntraditional, middle-aged, Nigerian man (like my daddy), you’ll want to serve this over rice or with a nice piece of crusty bread. I left the herb and spice measurements up to y’all because I know not everyone is into the tears-streaming-down-your-face-while-eating level of heat. (My daddy and I are.)
Tip: This soup can easily be made vegan/vegetarian-friendly by omitting the meat and using veggie stock.
1 pound ground turkey (or your meat of choice)
6 cups stock (I used chicken)
1 bundle of kale greens, chopped
2 large carrots, chopped
2 zucchini squash, chopped
2 beets, chopped
1 yellow potato, chopped
1/2 yellow onion, chopped
3 cloves garlic
Herbs and spices to taste: black pepper, sea salt, chili powder, crushed chili flakes, cayenne, ginger, curry powder, parsley
Makes about six servings.
Coat a large, deep pot in olive oil and place over medium-high heat. Add onion and cook until nearly translucent. Add garlic and cook a few minutes more, until you smell the garlic and onion intermingled. Reduce heat to medium and incorporate ground meat with onion and garlic. Stir in spices and cook meat almost completely before adding stock. Bring to a boil then add all veggies, reduce heat, and simmer for about 20 minutes. Enjoy!
Let me know what you think of this soup. Thanks for reading!