Spicy Turkey, Kale, and Mushroom Soup

Phase 2 of Fast Metabolism Diet

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 1  lb lean ground turkey
• 1  tablespoon paprika
• 1  teaspoon crushed red pepper flakes
• 1  tablespoon chili powder
• 1  teaspoon sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon ground cloves
• 1⁄4 cup white vinegar
• 2  tablespoons water, divided
• 2  medium yellow onions, chopped
• 6  garlic cloves, minced
• 8  ounces  shiitake mushroom caps, sliced
• 8  cups low sodium chicken broth
• 1  lb kale, thick stems removed, roughly chopped

Directions

1. Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
2. Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.