Ingredients:
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2lbs organic ground turkey
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2 tablespoons avocado oil
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2 medium onion, chopped
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4 medium carrots, chopped
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4 celery stalks, chopped
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4 garlic cloves, minced
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4 tablespoons gluten-free flour
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2 teaspoons kosher salt
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1 tsp ground black pepper
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5 cups chicken broth in dutch oven
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2 cups chicken broth in blender
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2 medium size yukon gold potato, peeled and finely diced
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1 head of cauliflower
Directions
Wash & cut carrots, celery & potatoes. Wash & cut cauliflower head into 2-4 pieces, leaving thr stem & leaves on.
Brown turkey meat in a skillet, breaking it into small pieces as it cooks, about 5 minutes. Set aside.
In a large dutch oven add oil, onion, carrots, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper stirring, for a minute to cook the flour.
Stir in the broth, potatoes turkey. Place cauliflower head into broth, head side down. Bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer cauliflower to the blender with remaining broth and blend until smooth. Stir the puree into the soup.
Serve & enjoy!
8 Servings, Per Serving: 351 calories, 15g fat, 24g carbs, 5g fiber, 6g sugar, 31g protein 17% calcium, 17% iron, 102% vitamin A, 97% vitamin C
