Parmesan cheese is such a good way to flavor with just a little bit of ingredient!
Curried Butternut Squash SoupCourse: LunchDifficulty: Easy
3 Quarts Chicken or Vegetable Broth
1 Cabbage, Stalks Removed, Leaves Washed and Roughly Chopped
2 Large Handfuls of Kale, Stalks Removed, Leaves Wash and Roughly Chopped
1 Clove Garlic, Peeled and Halved
8 Slices Cooked Turkey Bacon, Chopped
3 Sprigs Fresh Rosemary, Leaves Only
1 Small Bunch of Sage, Leaves Only
1 Cup Spinach
- Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened with olive oil and garlic. Transfer cabbage to a large bowl and set stock aside. Add turkey bacon and spinach.
- Allow mixture to simmer down for about 20 minutes, allowing cabbage to break down.
- Serve garnished with parmesan cheese.
- Check regularly for softness using a fork.