Yes, I do know it’s July. And I know that the temperature here has been hovering near 100 the past few days. But GAPS protocol insists that I eat soup everyday. So here I am. Making up soup recipes in July. ~sigh
Despite the summer heat, you should really consider giving this soup a try–or at least consider saving the recipe until the end of August when your garden is bursting and you’re ready for fall. I can usually get everything I need for this soup with one trip out to the garden. I make changes depending on what herbs are plentiful and which tomatoes are ripe, but this is my basic recipe.
One batch gives me enough soup to last about a week. If it’s a busy season for me I double it and freeze half of it so that it lasts for two weeks.
This makes enough to last me about a week.
Course: GAPS-Intro Diet
- 1/4 cup coconut oil
- 1/4 cup organic butter
- 1 1/2 cups leeks (white and pale green parts) sliced
- 2 cloves garlic minced
- 3 cups bok choi (or collards kale, chard, etc). leaves, sliced
- 5 plum tomatoes peeled and chopped
- 1 zucchini peeled and chopped
- 2 cups carrots shredded
- 8 cups homemade chicken meat broth
- salt and pepper to taste
- 1 1/2 pound organic ground turkey
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 2 Tbs fresh sage chopped
- 1 tsp salt
- 2 garlic cloves minced
- In a large stock pot, melt the coconut oil and the butter. Add the leeks and saute until softened. Add the garlic and saute one more minute, until fragrant. Add the remaining veggies and the chicken broth. Bring to a simmer, lower heat and continue to simmer while you make the meatballs.
- Combine the ground turkey in a large bowl with the herbs, salt, and garlic. Mix well with your hands. Drop the meat mixture by tablespoons into the simmering broth.
- Continue to simmer the soup until the meatballs are done, about 5-10 minutes longer. Add salt and pepper to taste.