Ingredients:

1/2 onion
1 rib celery
1 clove garlic
1 tablespoon butter
12 ounces cauliflower florets
1 teaspoon salt
½ teaspoon poultry seasoning
1/2 teaspoon red pepper flakes
5 1/2 cups chicken broth
1 cup heavy whipping cream
2 cups cooked chopped turkey
15 ounces frozen cut green beans
1 carrot cut into coins

Directions:

Dice the onion and celery. Mince the garlic.

Add the butter to a large pot over low heat and let melt.

Add the onion, celery, and garlic to the pot and cook, stirring often, for 5 minutes to soften.

Add the cauliflower, salt, poultry seasoning, red pepper flakes, and chicken broth to the pot and increase heat to medium.

Bring to a boil and reduce to a simmer, stirring occasionally. Simmer for 20 minutes.

Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.

Add the cream, turkey, green beans and carrot to the soup and stir well. Cook for 15 minutes or until green beans and carrot are as soft as you’d like, stirring occasionally.

Serve hot.

Servings: 1/2 cups

Nutritional Information: Calories: 296, Fat: 21g, Carbohydrates: 12g, Fiber: 4g, Protein: 18g