Description
A hearty and nutritious ground turkey soup with vegetables and cauliflower rice.
Ingredients
Scale
- 1 cup frozen cauliflower rice
- 4 tsp. olive oil, divided
- 1 lb. lean ground turkey
- salt and fresh ground black pepper to taste
- 1 small onion, diced
- 1/2 cup chopped celery
- 1 T minced garlic
- 2 tsp. dried thyme
- 1 tsp. poultry seasoning
- 2 tsp. Spike Seasoning (see notes)
- 4 cups vegetable stock (see notes)
- 4 cups mushroom stock (see notes)
- 8 oz. brown Cremini mushrooms, cut in thick slices and slices cut in half
- 3 cups chopped spinach (or more)
- 2 T fresh squeezed lemon juice
- freshly grated Parmesan for serving (optional)
Instructions
- Take package of cauliflower rice out of the freezer and measure out 1 cup frozen cauliflower rice. Let it thaw on the counter while you start the soup.
- Heat 2 tsp. olive oil in a non-stick frying pan and brown the turkey, breaking it apart with the turner as it cooks. Season with salt and fresh ground black pepper. Put browned turkey into a large soup pot.
- (If you’re making the soup with leftover turkey I’d use about 3 cups of diced turkey; don’t add that to the soup pot until later.)
- Add another 2 teaspoons olive oil to the frying pan and sauté the onions for about 4 minutes; then add the garlic, thyme, poultry seasoning, and Spike Seasoning and cook about 2 minutes more. Put the onion mixture into the soup pot.
- Add vegetable stock and mushroom stock to the soup pot with the turkey, onions, celery, and spices. Turn on the stove under the soup pot to medium and let it start to cook, turning it to a low simmer as soon as it starts to bubble.
- Wash the mushrooms if needed and then cut into thick slices and then cut slices in half. Add mushrooms to the soup pot.
- Simmer soup until the mushrooms are done and the mixture is starting to smell like soup, at least 20 minutes after you add the mushrooms.
- (If you’re using leftover turkey I’d add that after the 20 minutes is up.)
- Then add cauliflower rice to the soup pot and simmer about 10 minutes more.
- Coarsely chop the spinach. When you think the cauliflower rice is close to being cooked, add chopped spinach to the soup pot and cook 10-15 minutes more.
- Add 2 T fresh-squeezed lemon juice if desired (optional), cooking a few minutes more if you add the lemon juice.
- Serve the Ground Turkey Soup hot, with grated Parmesan cheese to add at the table if desired.
Notes
- Spike Seasoning is a blend of spices that can enhance flavor; it is optional.
- Vegetable stock can be homemade or store-bought. Use canned vegetable broth as an alternative.
- Mushroom stock can be hard to find; consider using Better Than Bouillon Mushroom Base for similar flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 grams
- Sodium: 500 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 28 grams
- Cholesterol: 70 mg