Leftover Turkey Soup
Ingredients
-
1
tablespoon
olive oil
-
1
unit
onion, chopped
-
4
units
carrots, chopped
-
5
units
celery stalks, chopped
-
2
cloves
garlic, minced
-
¾
teaspoon
ground sage
-
¾
teaspoon
dried thyme
-
¼
teaspoon
crushed red pepper flakes
-
to taste
unit
freshly ground black pepper
-
½
head
cauliflower, cut into florets
-
4
cups
water
-
2
cups
leftover turkey, shredded or cut into small pieces
-
1½
teaspoons
fine sea salt
-
½
cup
full-fat coconut milk
Instructions
- Heat the olive oil in a large pot over high heat.
- Sauté the onion, carrots, and celery until softened, about 8 minutes.
- Add the garlic, sage, thyme, and red pepper flakes; stir for 1 minute until fragrant.
- Add the cauliflower, water, shredded turkey, and salt; stir and bring to a boil.
- Once boiling, cover the pot and reduce to a gentle simmer.
- Cook until the cauliflower is fork-tender, about 15 to 20 minutes.
- Remove the lid and stir in the coconut milk; adjust seasoning as needed.
- Serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
191
Total fat
10g
Total carbohydrates
10g
Total protein
15g
Sodium
710mg
Cholesterol
50mg
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