Edamame Kale Soup with Crispy Turkey Bacon

Edamame kale soup is a creamy cold weather soup full of vitamins and protein; nutrients by a savory spoonful!



  1. Heat a large pot over the stove on medium heat.
  2. Add the EVOO when pot is hot.
  3. Add in the garlic and green scallions, Season with sea salt & black pepper.
  4. Cook for 1 minute.
  5. Add in the frozen edamame and chopped russet potatoes.
  6. Cook for 3 minutes.
  7. Add in the kale, Cook for another 2 minutes.
  8. Add in the vegetable broth, water and bay leaf.
  9. Season with a bit more sea salt & black pepper.
  10. Turn the stove on medium-low heat and simmer for 40 minutes.
  11. When there is about 10 minutes left for the soup to cook, heat a small pan and add the coconut oil.
  12. Add in the turkey bacon and “fry” until bacon is crispy.
  13. Season with black pepper & sea salt.
  14. Once soup is done, let slightly cool.
  15. Use an emulsifier to blend the ingredients in the soup completely.
  16. Pour into bowls to serve and top with crispy turkey bacon!