Garlic Kale Soup with a Poached Egg

Garlic Kale Soup with a Poached Egg


  • 1 tablespoon pumpkin seed oil (or preferred oil)
  • 2 shallots, peeled and diced
  • 1/2 cup peeled and diced turnip
  • 4-6 cloves of garlic, peeled and small diced
  • 1 small carrot, long thin peels (use a veggie peeler)
  • 4 cups chicken broth
  • 1 cup diced cooked chicken
  • 1 packed cup of chopped kale
  • 1 bouquet garni (you can buy these pre-bundled in the spice section)
  • 4 poached eggs (optional)


  1. In a heavy bottomed pot, heat oil, shallots, and turnips on medium-low heat until shallots are translucent.  Add carrots and garlic.  Stir.  Add broth, chicken, kale, and bouquet garni.
  2. Bring pot to a boil.  Cover and reduce to a simmer for 30 minutes.
  3. Serve in four bowls immediately.  Garnish each dish with a poached egg.
  4. Enjoy!


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One Comment

  1. Pingback: Paleo Kale Recipe Roundup - Hollywood Homestead

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