Name: 30 Minute Healthy Turkey Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 Tablespoons extra virgin olive oil plus more for drizzling; 1/3 cup chopped shallots (2-3 large shallots); 2 garlic cloves, finely chopped; 1 pound ground turkey; 1 1/2 teaspoons kosher salt; 4-6 cups vegetable broth or chicken broth; 2 cups tomato puree; 1 medium cauliflower, leaves and core removed, the rest roughly chopped (to substitute cauliflower rice, see notes below); 2 teaspoons dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon of crushed red pepper flakes; 1 bunch of curly kale, leaves pulled from the thick stems and roughly chopped; Grated parmesan cheese for serving

Description

A flavorful, comforting, veggie-packed dinner soup, made in one pot, and ready in 30 minutes.

Ingredients

Scale

2 Tablespoons extra virgin olive oil plus more for drizzling
1/3 cup chopped shallots (2-3 large shallots)
2 garlic cloves, finely chopped
1 pound ground turkey
1 1/2 teaspoons kosher salt
4-6 cups vegetable broth or chicken broth
2 cups tomato puree
1 medium cauliflower, leaves and core removed, the rest roughly chopped (to substitute cauliflower rice, see notes below)
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon of crushed red pepper flakes
1 bunch of curly kale, leaves pulled from the thick stems and roughly chopped
Grated parmesan cheese for serving

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Instructions

Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sauté shallots over medium heat for 3-4 minutes, until soft. Add the garlic and sauté for a minute longer. Add turkey and salt. Cook, stirring and tossing, until turkey loses its pink color, 4 minutes or so.
Add 4 cups of broth, tomato puree, cauliflower, basil, oregano and crushed red pepper. Bring to a boil, lower to a simmer and cook, uncovered, for 10 minutes.
Use an immersion blender to puree three quarters of the soup, or less if you prefer a chunkier texture. If you don't have an immersion blender, puree the soup in a food processor or blender and return it to the pot. Add additional broth if you want to thin the soup.
Add shredded kale to the pot and heat the soup for 2-3 minutes, stirring, until the kale wilts and the soup is heated through.
Ladle the soup into bowls. Drizzle with a little olive oil and top generously with grated parmesan.

Notes

Make this recipe with Cauliflower rice: Instead of coring and chopping a whole cauliflower, you can substitute 4-5 cups of riced cauliflower, which is approximately what you'd get if you riced a medium cauliflower.

Make this recipe Dairy Free: Omit the grated parmesan topping or make vegan parmesan.

Prep Time: 15 min
Cook Time: 15 min
Category: Soup
Method: Simmer
Cuisine: Italian