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CHICKEN & KALE SOUP

7 oz. ground chicken   ½ cup mixed bell peppers, diced

1garlic clove, minced       1 bay leaf

½ tsp red pepper flakes    ½ cup turnips, diced

1 cup chicken stock         ¼ tsp turmeric

½ cup kale, chopped        ½ cup cabbaged

½ lime, juiced                 sea salt &pepper

In a hot non-stick pan, add chicken; let cook.

When the chicken is half way cooked add peppers, garlic, bay leaf, red pepper flakes and turnips: let cook.

Add chicken stock and reduce heat: let simmer for 5 minutes and add turmeric.

In a serving bowl add raw kale and raw cabbage

Pour the chicken stock over kale and cabbage and drizzle with lime juice.

Chef’s tip: Pouring broth over raw vegetables maintain nutrients in veggies 

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