Kale Soup with Turkey and Wild Rice

This soup will keep you warm on a cold winter evening and nourish your eyes with lutein and zinc. Thinking ahead pays off both for time saving and flavor: Save leftover turkey and make your own stock.

Ingredients:
2 tbsp olive oil
½ cup green onion, finely sliced
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
¼ cup wild rice
8 cups chicken or turkey stock
4 cups kale leaves, rib removed, and finely chopped
2 cups cooked turkey breast, sliced
Freshly grated Parmesan cheese

Directions: 

1. Heat oil in a medium sized stock-pot or sauce pan over medium heat. Add green onion, chives, parsley and wild rice. Cook for 2 minutes, stirring frequently, until onion is softened. 

2. Add chicken stock. Raise heat to high and bring to a boil. 

3. Reduce heat to medium low, cover and simmer for 45 minutes, ensuring that the wild rice becomes tender.

4. Add kale and cooked turkey breast. Simmer for 5 minutes, uncovered, until the turkey is heated through.

5. Garnish with freshly grated Parmesan cheese. 

Serves 10

Eyefoods ingredients: Kale, turkey breast, green onions

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