Turkey, Kale, and Sorghum Soup

Turkey, Kale, and Sorghum Soup // www.80twenty.ca #glutenfreeIt’s only January and I’m already over the polar vortex that is winter this year. I walk through the city where, on a given day, it can feel anywhere from -23 to -35 bundled up so tightly that I resemble Bonhomme Carnaval. (No offence, Bonhomme). My sweaters are pilly, my leggings are getting holes in them, and my hands are perpetually chapped and dry (though that could partly be attributed to all of the hand-washing I’ve been doing since starting Chef School). At any rate, the cold is really taking its toll. In an effort to keep the cold at bay, and feel a little cozier in my life, I’ve resorted to a few key strategies:

Turkey, Kale, and Sorghum Soup // via www.80twenty.ca  #glutenfree

  1. Making and eating soup. Any soup, really. But this Turkey, Kale, and Sorghum Soup is a dream because it’s hearty, satisfying, and takes no time at all to make. You might remember, I did a review of this book a little while back. And no lie… since I got the book, I’ve been making  some version this soup regularly. If you eat meat, I can’t recommend this soup enough.
  2. Baths. I’d have ‘em all day, every day if I could. But at night when I get home or before bed is a must to take out the chill. Paired with some candles and a good book, I can kind of forget that outside is blustery.
  3. Shawls. Trust me on this one. You’ve never lived until you’ve worn a Virginia Johnson shawl. The truth is, I’m 100% spoiled because a few years ago, a dear friend bought me one and my life has been forever changed. Are you kidding me? I could never justify buying for myself, but it’s the most amazing piece of clothing I own and I wear it like it’s my job. I’d love to get this one next.
  4. An evening cuppa. Have you tried this tea? I got a box of their sleepy time for Christmas and it’s, truthfully, the best tea I’ve ever had!
  5. Baking. I mean, you might have seen this or this from class. but don’t worry, I’m also baking up some healthier things at home. 80twenty, right? I have several book reviews coming up, including a review of this and this and I have to be sure to thoroughly test things out. (Come on, gluten-free baked donuts?! How can I not?)
  6. Cultivating gratitude. I know I’m complaining a lot about the cold and just as quickly throwing out all of the things that I do to make my life better (eat, drink, bundle up, etc.) #firstworldproblems. The truth is, there are people on our streets who don’t have access to any of these luxuries right in my city. Despite being over winter, I’m still grateful for all the supports I have to get through it.

So now I want to hear your tips. Truly! What are you doing to keep warm?

Turkey, Kale, and Sorghum Soup // via www.80twenty.ca  #glutenfree

Turkey, Kale, and Sorghum Soup
Author: 
Recipe type: Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This might be one of my favourite winter soups.
Ingredients
  • 2 tablespoons grape seed or olive oil
  • I medium red onion, chopped into a medium dice
  • 3 medium carrots, peeled and cut into ½-inch pieces
  • 1 large yellow bell pepper, cut into ½-inch pieces
  • 8 ounces ground turkey meat, broken into small chunks
  • 1 tablespoon herbes de Provence
  • 5 cups low-sodium chicken broth
  • 1 (15-ounce) can diced tomatoes, drained
  • 1 cup cooked sorghum (see this for instructions)
  • 1 small bunch kale, centre ribs removed, leaves coarsely chopped (4 packed cups)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh flat-leaf parsley leaves, optional
  • ¼ cup freshly grated Parmesan cheese, optional but recommended
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the onions, carrots, and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to colour very slightly around the edges, 5 to 7 minutes. Add the Herbes de Provence and stir for 1 minute.
  2. Add the broth, diced tomatoes, and cooked sorghum and bring to a boil. Stir in the kale and season with ¾ teaspoon of the salt and the black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining ¼ teaspoon salt.
  3. Ladle the soup into bowls. Sprinkle with the parsley and the Parmesan cheese, if using.

 

 

4 Comments

  • Reply January 28, 2014

    Emily | The Guest House

    Drinking warming teas with ginger, black pepper, cloves and cinnamon :)

    Where are you usually able to find sorghum, Kris?

    • Reply January 28, 2014

      Kris

      Ooh that sounds like a lovely combo. Do you make your own teas? I get sorghum at a south asian food market in my neighbourhood, butI think you can get it at stores like Herb and Vitamin (Bloor and Bathurst) or Qi (Bloor and Christie). I’d call ahead and ask. If you can’t get it there, let me know and I’ll help you procure some! :)

  • Reply February 20, 2014

    Sorgul | Ierburi Uitate

    [...] Sup? de curcan cu sorg ?i varz? furajer? (kale). [...]

  • […] Kris at 80Twenty brings us this big bowl of warmth in the form of Turkey, Kale and Sorghum Soup. […]

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