Rustic Saffron & Sweet Potato Recipe
4 cups Chicken Broth
1 pound ground turkey (meat can be substituted but keep it ground)
2 cups condensed milk (almond milk, heavy cream or coconut milk can be successfully substituted)
1 medium onion finely diced
1 red pepper finely diced
3 cloves of garlic finely diced
4 Idaho or fingerling potatoes diced
1 cup kale greens, stems removed finely sliced
Pink Himalayan sea salt to taste
1/2 tsp Saffron threads
1 tsp turmeric powder
1 tbsp smoked paprika
1 tsp. red crushed peppers
1 tbsp olive oil
1 tbsp butter (optional)
In a heavy pot add olive oil until heated. Next add onions and cook over medium-low heat for 3 minutes. Add garlic and cook for another 2 minutes constantly stirring until garlic is golden. Add turmeric and smoked paprika, cook for 30 seconds.
Increase heat to medium-high. Now add ground turkey and cook until browned, about 3 minutes. Add chicken stock, butter (optional), red crushed pepper. milk and potatoes and saffron. Bring to a boil, then decrease heat to medium-low, cover and cook until potatoes are soft, about 10 minutes.
Next add red peppers and kale greens, cook an additional 5 minutes over low heat.
Turn off flame and let sit covered for 10 minutes for kale green to soften.
For powerful anti-inflammatory healing benefits, prior to serving, sprinkle 1/2 tsp of turmeric and fresh cracked black pepper for absorption.
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