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