Cold, rainy weather always manifests a craving for warm, hearty meals with good reason! It always seems to warm the bones, and comfort us.
It was such a day yesterday, and while I was out and about, I couldn’t get this soup out of my brain! It’s hearty, yet still on the lighter side, and so comforting.
The wilted spinach in the soup was absolutely divine amongst the turkey and spicy broth. The broth saturates it, and when you get a big bite of it, not only is the taste on point, the juicy texture of it sends you to comfort city. The best part is that you don’t feel guilty getting seconds! (…or thirds!)
I love me a good soup! They are so flavorful, easy to prepare, and generally very easy on the waistline. It’s a perfect dish to contrast the heavy holiday consumption, as well as a great way to start the new year!
I really hope you enjoy this dish!
Tell me, do you have a favorite comfort food for these cold winter days?
Wishing you cozy & cuddly snuggles,
- Serves: 4
- Serving size: 1½ Cups
- Calories: 442
- Fat: 14.4
- Saturated fat: 6
- Carbohydrates: 47
- Sugar: 8.8
- Sodium: 1175.2
- Fiber: 9.1
- Protein: 32.4
- Cholesterol: 68.2
- 1 Tablespoon Extra Virgin Olive Oil
- 1 ½ Cups Onion, diced
- 1 Cup Celery, diced
- 1 Pasilla chile, diced
- 1 Serrano chile, finely diced
- ½ Pound Lean Ground Turkey
- 4 Cloves Garlic, minced
- 1 ½ Teaspoons Sea Salt
- ¼ Teaspoon Pepper
- 1 Bunch Fresh Spinach, de-stemmed and chopped
- 1 ½ Cups Small Cauliflower Florets
- ¾ Cup Potato, diced small
- 1 ½ Cups Great White Northern Beans
- 4 Cups Chicken Stock
- 3 Ounces Cream Cheese
- 3 Green Onions, sliced for garnish
- In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.
- Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.
- Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil.
- Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process.
- Divide among four bowls, and top with sliced green onions.