POST-TRAVEL VEGETABLE SOUP with ground turkey

After a week of traveling my family's immune systems are a bit exhausted. This recipe comes from that place - a desire for warm, simple nourishment.

[THE RECIPE]

Note: This recipe uses carrot and fennel tops, referring to the green leaves or "tops" of the carrots and fennel. If you don't have access to these [being it's winter], save this sauce recipe and come back to it in the summer when greens are abundant. Often, the tops of carrots and fennel are disposed of but they are usable, delicious, and make an awesome [green!] addition to soups, pasta, and roasted vegetables, especially in the winter months when fresh greens are scarce. 

1 medium - large yellow onion, peeled and chopped into small pieces
2 T. ghee or coconut oil

2 large garlic cloves, minced
1 1/2 T. fresh ginger, minced

1 celeriac or celery root, peeled and cut into small cubes

4 c. carrots, minced using food processor or blender

2 c. celery stalks and leaves, thinly sliced

3 medium size sweet potatoes, peeled and cut into small cubes

4 c. turkey bone broth

2 - 4 c. water

1 lb. ground turkey

2 tsp. sea salt [if using store bought broth, eliminate salt and add only as necessary]
freshly ground pepper 

1 10 - 12 oz. bag of cut frozen green beans

1 10 - 12 oz. bag of chopped frozen kale
4 ounce jar of carrot and fennel top sauce [see recipe below], optional
black sea salt, optional
dulse flakes, optional

For the sauce:

4 c. fennel tops or green leaves
4 c. carrot tops or green leaves
extra virgin olive oil

Place the greens in a blender and add about a half cup of olive oil. Blend on high, scraping sides or using tamper to push the greens into the oil. Add oil as necessary until a sauce or dressing like consistency has been achieved. Pour into 4-ounce ball jars, cover tightly and freeze until needed.

Prepare all vegetables by peeling and chopping as noted. Set aside.

Warm ghee or coconut oil over medium heat. Once melted, add chopped onion and toss to coat. Saute, stirring occasionally, until onions begin to soften and become transparent, 5 - 7 minutes.

Add minced garlic and ginger and saute until aromatic, about 5 minutes. Add celeriac and cook for 3 minutes. Toss in carrots, celery, and sweet potato. Cook for an additional 5 minutes.

Pour in turkey broth and water. Bring to boil over medium-high heat. Reduce heat to simmer, cover, and cook for 20 - 30 minutes or until sweet potato is tender when poked with a fork.

While the soup is cooking, place thawed ground turkey in a large skillet over medium-high heat. Sprinkle with sea salt and pepper and cook until meat is thoroughly done and no pink is visible. Set aside.

Once sweet potatoes are tender, reduce heat to low. Add cooked turkey, green beans, kale, and sauce. Cook until beans are bright green and tender.

Spoon into bowls and garnish with black sea salt and dulse flakes.