turkey kale soup

prep time:  tbd
cook time:  4 hours
servings:  tbd

ingredients:
1 yellow onion - quartered
10 cloves garlic - minced
2 leeks
asparagus tips
1 parsnip
a handful of thyme
2 sprig rosemary
2 vegan bullion cubes
12 cups water
bunch parsley - minced
2 pounds boneless, skinless turkey breast
1 tablespoon soy sauce
1 - 2 pounds kale

steps:
1.  preheat oven to 370 degrees.  rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley. 

2.  in a soup pot add remaining ingredients except for the kale.  saute on medium heat about 10 minutes to the vegetables start to brown.  cover with water and add bullion.  simmer about 3 hours so the vegetables are cooked.  strain broth and set aside.

3.  meanwhile, place turkey with seasoning in a covered roasting pan into oven.  roast about 1 1/2 hours or until cooked.  take out of the oven, uncover and let cool about an hour.  shred the turkey and add it to the strained broth.  take the stems out of the kale.  chop and add to the broth.  cook another hour.  serve garnished with fresh parsley and a splash of soy sauce to taste.

- goop, may 2010