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Why You'll Love This slow cooker turkey and root vegetable soup with kale and garlic
- Easy to Make: This recipe is incredibly simple to prepare, and it's perfect for busy days when you don't have a lot of time to spend in the kitchen.
- Customizable: You can customize this recipe to suit your tastes by adding or subtracting different ingredients. Want to add some heat? Throw in some red pepper flakes. Want to make it more substantial? Add some noodles or rice.
- Nourishing: This soup is packed with nutrients from the vegetables, kale, and turkey. It's a great way to get your daily dose of vitamins and minerals.
- Make-Ahead: This recipe is perfect for making ahead of time. You can prepare it in the morning and let it cook all day, or you can make it the night before and reheat it in the morning.
- Slow Cooker Friendly: This recipe is designed to be made in a slow cooker, which means you can throw all the ingredients in and let it cook while you're busy with other things.
- Delicious: Most importantly, this soup is incredibly delicious. The combination of flavors from the turkey, vegetables, and kale is absolutely perfect.
- Comforting: This soup is the perfect comfort food. It's a warm, soothing bowl of goodness that's sure to hit the spot on a chilly day.
- Perfect for Fall and Winter: This soup is perfect for the fall and winter months when you need something warm and comforting to fill your belly.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, root vegetables, kale, and garlic. The turkey provides a rich, meaty flavor, while the root vegetables add a depth of flavor and texture. The kale adds a burst of freshness and nutrients, and the garlic provides a pungent flavor that ties everything together. When selecting these ingredients, look for fresh, high-quality options. Choose a boneless, skinless turkey breast or thighs, and opt for a variety of root vegetables like carrots, potatoes, and parsnips. For the kale, choose a bunch with fresh, crisp leaves, and for the garlic, use fresh cloves for the best flavor.
How to Make slow cooker turkey and root vegetable soup with kale and garlic
Chop the root vegetables into bite-sized pieces and set them aside. Make sure to chop them evenly so they cook at the same rate.
Heat a large skillet over medium-high heat and sear the turkey until it's browned on all sides. This will add a rich, caramelized flavor to the soup.
Add the chopped garlic and sauté until it's fragrant. This will add a pungent flavor to the soup.
Add the chopped vegetables and seared turkey to the slow cooker. Make sure to add them in an even layer so they cook evenly.
Add the chicken broth, diced tomatoes, and seasonings to the slow cooker. Make sure to stir everything together so the flavors are evenly distributed.
Cook the soup on low for 6-8 hours or high for 3-4 hours. This will allow the flavors to meld together and the vegetables to become tender.
Add the chopped kale to the soup and cook for an additional 30 minutes. This will allow the kale to wilt and add a burst of freshness to the soup.
Season the soup with salt and pepper to taste, then serve hot. You can garnish with additional kale or a sprinkle of parmesan cheese for added flavor and texture.
Tips for Perfect Results
Using high-quality ingredients will make a big difference in the flavor and texture of the soup. Choose fresh, organic options whenever possible.
Overcooking the vegetables can make them mushy and unappetizing. Cook them until they're tender, but still crisp.
Adding the kale too early can make it bitter and unappetizing. Add it towards the end of cooking time, so it wilts and adds a burst of freshness to the soup.
Seasoning the soup to taste is crucial. Add salt, pepper, and other seasonings as needed to bring out the flavors.
Using the right type of garlic can make a big difference in the flavor of the soup. Choose a mild, sweet garlic for the best results.
Stirring the soup occasionally is crucial to prevent the ingredients from sticking to the bottom of the slow cooker. Stir every 30 minutes or so to ensure everything is cooking evenly.
Don't be afraid to experiment with different ingredients to make the soup your own. Add or subtract ingredients to suit your tastes and preferences.
Turn the soup into a meal by serving it with some crusty bread or a side salad. This will make it a satisfying and filling meal.
Common Mistakes to Avoid
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Not Browning the Turkey: Not browning the turkey can result in a lack of flavor in the soup. Make sure to sear the turkey until it's browned on all sides to add a rich, caramelized flavor.
Fix: Brown the turkey in a skillet before adding it to the slow cooker to ensure it's nicely browned and flavorful.
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Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing. Cook them until they're tender, but still crisp.
Fix: Check the vegetables regularly to ensure they're not overcooking. Cook them until they're tender, but still crisp.
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Not Seasoning to Taste: Not seasoning the soup to taste can result in a lack of flavor. Make sure to season the soup with salt, pepper, and other seasonings as needed.
Fix: Taste the soup regularly and adjust the seasoning as needed. Add salt, pepper, and other seasonings to bring out the flavors.
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Not Stirring the Soup: Not stirring the soup can result in the ingredients sticking to the bottom of the slow cooker. Stir the soup occasionally to prevent this.
Fix: Stir the soup every 30 minutes or so to ensure the ingredients are not sticking to the bottom of the slow cooker.
Variations & Substitutions
Add some heat to the soup by adding diced jalapenos or red pepper flakes. This will give the soup a spicy kick that's perfect for those who like a little heat.
Make the soup vegetarian by substituting the turkey with roasted vegetables or tofu. This will make the soup a great option for vegetarians and vegans.
Make the soup gluten-free by substituting the chicken broth with a gluten-free broth and omitting any gluten-containing ingredients. This will make the soup a great option for those with gluten intolerance.
Make the soup dairy-free by substituting any dairy products with non-dairy alternatives. This will make the soup a great option for those with dairy intolerance.
Make the soup low-sodium by using low-sodium broth and omitting any high-sodium ingredients. This will make the soup a great option for those with high blood pressure.
Make the soup vegan by substituting any animal products with plant-based alternatives. This will make the soup a great option for vegans.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Make sure to keep it in a cool, dry place and stir it occasionally to prevent the ingredients from sticking together.
The soup can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container and stir it occasionally to prevent the ingredients from sticking together.
The soup can be frozen for up to 3 months. Make sure to keep it in an airtight container or freezer bag and label it with the date and contents. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this soup in a Dutch oven?
Yes, you can make this soup in a Dutch oven. Simply brown the turkey and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the soup is hot and the flavors have melded together.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to make it your own. Some ideas include diced bell peppers, chopped celery, or sliced mushrooms. Simply add the ingredients to the soup and adjust the cooking time as needed.
Can I make this soup in a pressure cooker?
Yes, you can make this soup in a pressure cooker. Simply brown the turkey and cook the vegetables in the pressure cooker, then add the remaining ingredients and cook until the soup is hot and the flavors have melded together.
Can I freeze the soup for later?
Yes, you can freeze the soup for later. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop.
Can I make this soup in advance?
Yes, you can make this soup in advance. Simply prepare the ingredients and cook the soup, then cool it to room temperature and store it in the refrigerator for up to 3 days. When you're ready to eat it, simply reheat it in the microwave or on the stovetop.
Can I serve this soup at a party?
Yes, you can serve this soup at a party. Simply prepare the soup in advance, then keep it warm in a slow cooker or chafing dish. Serve it with some crusty bread or crackers for a delicious and easy-to-eat snack.
Can I make this soup for a crowd?
Yes, you can make this soup for a crowd. Simply multiply the ingredients and cook the soup in a large pot or slow cooker. Serve it with some crusty bread or crackers for a delicious and easy-to-eat meal.
Can I add noodles or rice to the soup?
Yes, you can add noodles or rice to the soup. Simply cook the noodles or rice according to the package instructions, then add them to the soup and simmer until they're heated through.
slow cooker turkey and root vegetable soup with kale and garlic
Ingredients
- 1 pound boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes into bite-sized pieces. Mince the garlic and chop the kale, removing the stems and discarding them.
- Step 2: Brown the turkey. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set it aside.
- Step 3: Sauté the aromatics. In the same skillet, add the chopped onion and cook until it's translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 4: Add the ingredients to the slow cooker. Add the browned turkey, sautéed onion and garlic, chopped carrots and potatoes, diced tomatoes, chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the soup. Cook the soup on low for 6-8 hours or on high for 3-4 hours.
- Step 6: Add the kale. About 30 minutes before serving, stir in the chopped kale. Continue to cook until the kale has wilted, about 20-30 minutes.
- Step 7: Serve and enjoy. Serve the soup hot, garnished with additional kale if desired.
Recipe Notes
- To make this recipe ahead of time, prepare the ingredients and brown the turkey up to a day in advance. Store them in separate containers in the refrigerator until ready to cook.
- If using frozen kale, thaw it first and squeeze out as much water as possible before adding it to the soup.
- For a creamier soup, stir in 1/4 cup of heavy cream or half-and-half during the last 30 minutes of cooking.
- To freeze the soup, let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months.
- When reheating the soup, add a little water or broth if it's too thick, and season with salt and pepper to taste.
