It’s 24 degrees today, so it’s the perfect day to bring out my red cast iron pot to make this soup! It’s my go-to pot, especially when making my weekly soup.

This week, I made a Whole30 friendly Portuguese soup. It’s a tomato based soup full of two different kinds of meat and veggies. While it sounds heavy, it’s actually quite light! If you’re not doing Whole30, dip a crusty bread into this. If you are, just make a bigger bowl of this soup and you’ll be completely satisfied!

Whole30/Paleo Portuguese Kale Soup

• Servings: 6-8
• Time: 40 minutes
• Difficulty: easy
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Ingredients

• 1 tablespoon olive oil
• 2 to 3 large leeks, chopped, using white and light-green parts only
• 1 large yellow onion, chopped
• 2 cloves garlic, crushed
• 1 pound ground turkey
• 6 oz. sausage (any flavor or kind), broken into smaller pieces
• 1 bunch kale, torn and stemmed
• 1 32 oz. can diced tomatoes
• 6 cups chicken or vegetable broth
• Salt and pepper, to taste

Directions

1. In a large stockpot, heat olive oil and add in leeks and onions. Saute until soft. Crush garlic into the pot and stir to slightly brown, 1-3 minutes.
2. Add turkey meat and sausage, stirring until browned and adding a 1/2 cup of broth, if needed so as not to burn.When meat is cooked through, add in canned tomatoes, broth, salt and pepper. Simmer on low heat for 30 minutes.
3. Five minutes before serving, stir in the kale to wilt. Serve and enjoy!

Adapted from: whatrunslori.com