Spicy Bean Turkey Kale Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Spicy Bean Turkey Kale Soup


  • 1 clove of garlic minced (or 1 level tsp garlic powder)
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp paprika
  • ½ tsp Pink Himalayan Rock Salt; to taste
  • 100g jarred roasted red pepper sliced
  • 30g tomato paste
  • 2 tbsp balsamic vinegar
  • 375ml water
  • 100g cooked cannellini beans; if using canned drain and rinse well
  • Large handful roughly chopped kale of choice
  • 300g cooked turkey meat of choice shredded
  • Herbs of choice to serve
    For the Flatbread...makes one serving, make as many as required
  • 60g buckwheat flour
  • 7g ground flaxseed
  • 150ml water
  • ½ tsp baking powder


    For the Soup
  1. Place everything into a pot down as far and including the beans.
  2. Bring to the boil. Cover and simmer for 15 - 20 minutes.
  3. Add in kale and turkey for the final 3-5 minutes.
  4. Season to taste.
  5. Serve topped with fresh herbs and a side of flatbread (below).
    For the Flatbread
  1. Whisk together all flatbread ingredients. Set to one side for five minutes.
  2. Pour into an 8 inch non stick frying pan and cook for 3 minutes.
  3. Place under a preheated grill and cook for 2 minutes. Remove and place back on the stove top. Flip and cook for 1 minute more.
  4. Place on a cooling rack before slicing into wedges.