Hello hello! I’ve been sick for the past few days and have been making a bunch of soup and bread to help me get through it.
This was one that I thought was particularly unique and wanted to share. It’s hearty, savory, and the perfect way to warm up or comfort one who has a cold.
The key ingredient here is Herbes de Provence. This blend is full of aromatics and adds quite a lot of flavor to your food.
I’ll admit I haven’t used Herbes de Provence much in my cooking career. But when I have used it, the outcomes were delicious.
The other dish I usually make with Herbes de Provence is beans with caramelized onions and mustard.
Sounds a little strange, but the flavor is top notch. I’ll share that one with you sometime soon too. Same with the bread I’ve been baking!
Look at all those little green bits of goodness!
The kale on the bottom half of the pot is red kale. I just recently started to eat more red kale after trying it for the first time.
It has a much lighter flavor than green kale and is a nice touch of color. If you haven’t tried it yet, give it a go, you might like it!
Think that’s a lot of kale? I agree, it was.
Don’t worry though, the Herbes de Provence does a solid job covering up any kale flavor. In fact, you don’t really taste the kale at all. This could be the perfect way to increase your kale, and in general, greens intake.
I’ve found that cooking kale takes away the earthy/kale-ey flavor you get when eating it raw.
So, if you are looking for a quick healthy weeknight meal or need a soup as a side this is a good one to consider.
I think you could do a lot with this recipe as a base. For example, adding rice (as it was originally written). Or, making it vegan by adding more beans and using vegetable stock.
I may try that next time!
Don’t like turkey, kale, or beans? Perhaps one of my other soup recipes can fill you up instead!