Turkey and Collard Green Soup - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 1 lb (454 g) ground turkey
• 1/2 tsp (2 mL) sweet smoked paprika
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 cups (500 mL) finely diced onion
• 1 cup (250 mL) diced celery
• 3 cloves garlic, peeled and crushed
• 1 tsp (5 mL) chopped fresh rosemary
• 1 Tbsp (15 mL) fresh thyme leaves
• 2 cups (500 mL) diced carrot
• 2 3/4 cups (650 mL) chicken bone broth
• 4 cups (1 L) vegetable stock
• 2 cups (500 mL) diced potato
• 10 oz (284 g) bunch collard greens, finely sliced