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Cooking With Essential Oils: Turkey, Kale and Potato Soup

Many people are jumping on the essential oil bandwagon and claim they can help with a variety of ailments, as well as improving overall health and wellness – but did you know essential oils can also be used in cooking? Even if you’re not interested in their potential health benefits, they can be used in some of your favorite recipes as an all natural ingredient! This turkey, kale and potato soup recipe is packed with nutrition and makes a perfect Winter meal!





Jennie-O mild turkey breakfast sausage

Chicken Broth Reduced sodium 32 oz

6 small baby red potatoes

1/2 onion diced

1 large handful ok kale

2 tbsp extra virgin olive oil

1 tbsp garlic or 4 cloves

Red pepper flakes for heat (optional for those who like a bit of spice)

1 drop Rosemary Essential Oil

1 drop Thyme Essential Oil

salt and pepper to taste


Turn stove on high. Pour the olive oil in the pot and begin to heat it up while you open the turkey sausage. Brown sausage while you dice up the onion and potatoes. Add the onion, garlic, and red pepper flakes and continue to brown the sausage. Once the turkey is cooked, add the chicken broth and bring to a boil. Toss in your potatoes, kale, and add your essential oils with a dash of salt and pepper. Reduce heat and I know the glorious smell will be hard to resist, but simmer for at least 15 minutes for potatoes to soften. Then voilà! Unashamedly gobble up that delectable soup.

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