Turmeric Kale Soup

When you hear “kale,” you probably think salad first, but you should be thinking kale soup. Besides being very nutritious, kale is hearty enough that it doesn’t completely wilt but tender enough to make for a pleasing, hearty soup.

This kale soup is loaded with ingredients that can potentially ease the symptoms of the common cold or give your immune system a little boost. Turmeric, especially, boasts an array of potential pharmacological effects, including anti-inflammatory powers, cancer prevention, and more.

You definitely don’t need a head cold or respiratory infection to enjoy this soup. It’s perfect any time you want an easy one-pot meal. But if you do have the sniffles (or feel them coming on), turmeric kale soup is a delicious alternative to regular chicken soup.

Any soup or meal that includes Turmeric, apart from adding a wonderful rich aroma and taste, has the added bonus of it’s anti-inflammatory properties – so you can be sure you are doing your body a favour with flavour!

Winter is often accompanied by aches and pains related to the cooler temperatures so all the more reason to maintain (or increase) your intake of anti-inflammatory foods and supplements.

Turmeric contains powerful Curcumin which is its most beneficial component. Whether or not you are suffering from pain or inflammation Turmeric should be part of your daily regime in your food and as a supplement like our amazing 3xR Curcumin Super Blend Powder (included in the recipe below) or our Factor 8 Joint Ease with 6400mg of Curcumin!

Time in the Kitchen: 30 minutes

Servings: 4 to 6


  • 2 tablespoons (30 ml) Avocado Oil or similar
  • 1 onion, finely chopped
  • 1 tablespoon (15 ml) finely chopped fresh ginger
  • 6 cloves garlic finely chopped
  • 3/4 teaspoon (3.5 ml) Curcumin Super Blend 34xR Powder
  • 2-inch/5 cm piece fresh turmeric, peeled and grated (use a microplane zester)
  • ½ teaspoon (2.5 ml) ground coriander
  • ¼ teaspoon (1.25 ml) cinnamon
  • 1 teaspoon (5 ml) Celtic sea salt
  • ¼ teaspoon (1.25 ml) black pepper
  • ¼ cup (60 ml) chopped fresh coriander
  • 6 cups (1.4 L) chicken or beef bone broth
  • 4 kale leaves, ribs/stems removed, leaves cut into thin ribbons
  • Lemon slices, for garnish
  • Optional: ¼ teaspoon (1.25 ml) cayenne pepper or 1 sliced hot pepper


In a large pot or Dutch oven, sauté onion in avocado oil over medium heat for 3 to 5 minutes.

Add the ginger and garlic. Sauté 1 to 2 minutes.

Add both types of turmeric. Cook 1 minute more.

Add ground meat. Season with coriander, cinnamon, salt, pepper, and fresh cilantro. Break up the meat as it cooks. When it’s browned and mostly cooked through, add bone broth and bring to a simmer. Simmer 10 minutes.

Add kale right before serving. Add lemon slices and cayenne or hot peppers, if desired.