Description
A hearty and healthy Ground Turkey Soup made with vegetables and cauliflower rice.
Ingredients
Scale
- 1 cup frozen cauliflower rice
- 4 tsp. olive oil, divided
- 1 lb. lean ground turkey
- to taste salt and fresh ground black pepper
- 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
- 4 cups vegetable stock
- 4 cups mushroom stock
- 8 oz. brown Cremini mushrooms, cut in thick slices and slices cut in half
- 3 cups chopped spinach
- 2 T fresh squeezed lemon juice
- optional freshly grated Parmesan for serving
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.
- Add another 2 teaspoons olive oil to the frying pan and saute the onions 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 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.
- 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, 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
- For Spike Seasoning, feel free to substitute or omit based on your preference.
- You can use homemade vegetable stock or canned vegetable broth.
- If using leftover turkey, about 3 cups of diced turkey can be used; add it later in the cooking process.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg