Schwartz Paprika Spiced And Kale Soup Recipe

About this recipe

A hearty and flavorful dinner soup featuring spiced ground turkey, tender kale, and earthy mushrooms in a savory broth. Perfect for those seeking a comforting and satisfying meal.

Ingredients

• - Schwartz Oregano
• - Jalpur Crushed Red Chilli Pepper Flakes
• 50G Pepper Black Ground BWFO
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 200G Natoora Organic British Green Kale
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Schwartz Paprika
• - Chilli Powder Rajah
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• 50G Top-Op Clove Powder 50g
• - Bragg Apple Cider Vinegar

Instructions

1. 1. In a medium bowl, crumble 1 lb of dried sliced shiitake mushrooms. Add 1 tablespoon paprika, 1 teaspoon red pepper flakes, 1 tablespoon chili powder, 1 teaspoon salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon ground cumin, 1/4 teaspoon oregano, 1/4 teaspoon ground coriander, and 1/8 teaspoon ground clove. Mix well to combine.
2. 2. Stir in 1/4 cup apple cider vinegar and 1 tablespoon vegetable broth into the mushroom mixture. Cover the bowl and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld.
3. 3. Heat a large pot over medium heat. Add 1 tablespoon vegetable broth, 2 diced yellow onions, and 6 minced garlic cloves. Sauté for about 4 minutes, or until the onions begin to soften.
4. 4. Increase the heat to medium-high and add the marinated mushroom mixture to the pot. Cook, stirring frequently, until the mushrooms are browned and fully cooked, about 8 minutes.
5. 5. Pour in 8 cups of vegetable broth and bring the mixture to a boil. Add 1 lb of chopped kale to the pot, reduce the heat to a simmer, and cover. Cook for about 10 minutes, or until the kale is tender.
6. 6. Taste and adjust seasoning if needed. Serve the soup hot and enjoy.