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Time for another Food Friday!

August 15, 2015

Ugh. This has been my view for about two, maybe three weeks now here in Tampa. The rain just won't quit. Rain in Florida is pretty normal, but this is just annoying. And eventhough I know it's Summer, I feel like it's Fall. I want it to be Fall. Fall is my favorite time of year. I love the holidays, the smells and yeah the food. After day seven of this deluge I had a mad hankering for soup, but I wasn't willing to drag my two kiddos into the flooded streets to get ingredients. I checked and I had some decent items to work with- a pound and a half of ground turkey, kale, a wilting head of cauliflower, a couple sad sweet potatoes, sad carrot cousins and half a bell pepper. I could make that work! After googling around I found inspiration and headed into the kitchen. My soup is based on this one from Paleo Leap. I know it's still smokin' hot most everywhere here in the U.S., but give this soup a try-it does NOT disappoint!

 

Turkey and Cauliflower Soup

 

Ingredients:

2 tbsp coconut oil

1.5 lbs ground turkey

1 medium onion, small dice

6 cloves garlic, minced

2 medium carrots, medium dice

1/2 red bell pepper, medium dice

3 slices thick cut bacon, small dice

1 head cauliflower, cut into small florets

2 small sweet potatoes, small dice

1 large tomato, diced

1 tbsp tomato paste

2 cups chopped kale

4 cups chicken stock

 

To Cook:

 

1. Heat the oil in a large heavy pot over medium heat until shimmering. Saute the onion for 2-3 minutes until softened. Add the bacon and saute until some fat renders and the bacon crisps slightly, another 3-5 minutes. Add the carrots and bell pepper and saute for another 5-7 minutes until the vegetables start to caramelize. Next add the tomato paste and garlic and saute until thick and fragrant, about 3 minutes.

 

2. Add the ground turkey and saute, stirring constantly to break up the meat, until it is no longer pink, about 7-10 minutes. Stir in the cauliflower florets, sweet potatoes, diced tomato and chicken stock and stir to combine. Bring to a boil and reduce heat to a low simmer covered for 15 minutes. 

 

3. Uncover and check that the potatoes are cooked through. Add the kale and simmer uncovered for another 7-10 minutes (I like my kale just wilted, my husband likes it very well done). 

 

4. Check for salt and adjust as necessary. I didn't need any. A squeeze of lemon is great with this. Enjoy!

 

 

 

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