Healing Italian Wedding Soup
I mentioned the other day on San Diego Living that on average people gain 7-8 pounds during the holidays. Can you believe that?! And can you imagine how hard it is to lose that 7-8 pounds once you resolve to eat better and exercise?
Don’t get me wrong I love to indulge a little extra during the holidays too but I set-up some food and lifestyle boundaries so that I don’t have to hate myself once January 1st rolls around.
Here are some of my favorite boundaries:
- Schedule yoga / tea / walking dates with friends instead of dinner and drinks. It’s still a great way to connect plus you can feel great about nurturing your health needs
- Bring and drink Bon Affair. It’s a sparkling wine that has half the sugar and less alcohol than regular wine so if you find yourself with back-to-back-to-back social engagements this is your go-to beverage
- Turn off the TV one night a week, drink hot chocolate and wrap presents (bonus points for turning this into a gathering as well!)
- Make hearty soups like the one below that I can heat up quickly for nights when I don’t have much time to cook
I could go on and on but I’m sure you all have some shopping, entertaining or wrapping that needs to be done so I’ll leave you with this simple and delicious recipe to help keep you healthy, stress-free and satisfied this December.
Healing Italian Wedding Soup
Serves 6, Prep time: 15 minutes, Cook time: 30 – 45 minutes
Download the Healing Italian Wedding Soup Recipe Here
1 lb organic ground turkey
1 tablespoon ghee
4 cloves of garlic, chopped
2 heaping teaspoons ground turmeric
1 tablespoon Italian spice mix
6 cups bone broth or chicken stock
1 cup chopped sunchokes
3 carrots, chopped
3 celery stalks, chopped
1 yellow onion, cut into eighths
1 bunch kale, stems removed and cut into ribbons
Himalayan sea salt and pepper to taste
1. Heat the ghee in a pot that is large enough to hold the soup. Cook the ground turkey until no pink remains, 8-10 minutes. Add the garlic, turmeric and Italian spices and cook until fragrant, 2 minutes.
2. Add the broth and all the veggies except the kale. Cook until vegetables are al dente – sturdy and not soft – 15 – 20 minutes.
3. Stir in Kale and season with salt and pepper.
Enjoy!
