Spicy Turkey, Kale, And Mushroom Soup - cooking recipe

Ingredients

1 lb lean ground turkey
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1 tablespoon chili powder
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1/4 cup white vinegar
2 tablespoons water, divided
2 medium yellow onions, chopped
6 garlic cloves, minced
8 ounces shiitake mushroom caps, sliced
8 cups low sodium chicken broth
1 lb kale, thick stems removed, roughly chopped

Preparation

Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Saute until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.