Italian Turkey Soup with Roasted Cauliflower
and Kale, Parmesan and Peppers
For this quick, warm and cozy soup, sautéed turkey, scallions and roasted red peppers are simmered in a silky, umami-rich broth. Then, roasted, seasoned cauliflower and fresh kale get added in the final moments of cooking. The dish is finished off with a sprinkle of Parm and crushed red pepper flakes for a hint of heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Turkey Breast Portions
2 unit
Green Onion
113 g
Kale, chopped
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
285 g
Cauliflower
1 tbsp
Italian Seasoning
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Tree nuts, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Chili Flakes
237 mL
Cream
(Contains: Milk)
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Sulphites, Milk, Mustard, Sesame, Wheat, Egg, Fish)
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut cauliflower into bite-sized pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Add cauliflower, half the Italian Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until tender, 14-16 min.
- Pat turkey dry with paper towels. Cut into 1/2-inch pieces.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter, then the turkey. Cook, stirring often, until golden brown and cooked through, 4-5 min.*
- Add kale and green onion whites. Cook stirring, often until kale has wilted slightly, 1-2 min.
- Reduce heat to medium, then add cream, chicken stock powder, remaining Italian Seasoning and 2 cups (4 cups) water.
- Cook, stirring often, until soup reduces slightly, 4-5 min.
- Add roasted pepper pesto and half the roasted cauliflower to the pot.
- Stir to combine, then season with salt and pepper.
- Divide soup between bowls.
- Top with remaining green onions, remaining roasted cauliflower and Parmesan cheese.
- Sprinkle chili flakes over top, if desired.
