Directions: In a large pot over medium-high heat, warm the olive oil. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir for 1 minute.
Add the broth, tomatoes and rice and bring to a boil. Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 tsp. salt.
Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve.
Source: Food Network
Surprise! This rich, velvety avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.
Makes 6 servings
How to make Crab-and-Mango Garnish
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