26/10/2025
As the clocks go back today, we gain an hour — the perfect excuse to batch a nourishing soup for the week ahead. ⏰✨
This Turkey, White Bean & Kale Soup is hearty yet light, packed with lean protein, fibre, and greens — ideal for cosy evenings or quick weekday lunches.
Turkey, White Bean & Kale Soup with Lemon-Herb Gremolata
Serves 4-6
Ingredients:
🥣 Soup:
450g minced turkey
2 tbsp olive oil
1 large onion, diced
3 celery stalks, diced
3 carrots, diced
4 garlic cloves, minced
½ tsp chilli flakes (optional)
1L chicken bone broth
Salt & pepper
2 bay leaves
1 sprig sage
1-2 sprigs rosemary
1 Maris Piper potato, diced
2 × 400g tins cannellini beans
100-120g cavolo nero, chopped
Optional: 1 × 400g tin artichoke hearts
Parmesan for garnish
Juice of ½ lemon
🌿 Gremolata:
30g parsley
15g basil
2 garlic cloves
Zest of 1 lemon
Flaky salt
1-2 tbsp olive oil
Instructions:
➡️ Brown turkey in 1 tbsp oil, season, cook 5-6 min. Remove & set aside.
➡️ Add 1 tbsp oil, cook onion, celery, carrots 7-8 min until softened.
➡️ Add garlic & chilli, stir 1 min.
➡️ Tie herbs together. Add to pot with broth, potato, beans & artichokes. Boil, then simmer 15-20 min.
➡️ Remove herbs. Blend half the soup until creamy.
➡️ Add turkey back in. Stir in kale, simmer 3-5 min. Add lemon juice, season.
➡️ Chop parsley & basil. Mix with grated garlic, lemon zest, salt & olive oil. This is your gremolata:.
➡️ Serve with gremolata, olive oil & Parmesan. Pair with sourdough.
➡️ Storage: Refrigerate 3 days or freeze 2 months.
