Step 1

Heat oil in a large stock pot, then cook your ground turkey until almost browned, about 4-5 minutes.

Step 2

In that same pot with your cooked meat, stir in the onions, oregano, fennel seeds, red pepper flakes, garlic, sun dried tomatoes, and a tiny pinch of sea salt and pepper, then cook for a few minutes more, stirring frequently until the onions softens.

Step 3

Add in the potatoes and broth, reduce heat and bring it to a simmer.

Step 4

Cover your pot and continue to simmer until potatoes are tender, about 15 minutes more, then add kale or spinach, stir, and turn off heat.

Step 5

Allow to sit, covered for 5 minutes, then gently stir again.

Step 6

Finally, with your stock pot completely removed from heat; add in the milk, basil and parsley.

Step 7

Give everything a big gentle stir.

Step 8

Taste and season your soup with sea salt and pepper if desired.

Step 9

Allow to cool a bit before serving.

Step 10

Even tastier the next day, so make a double batch!