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Cauliflower & Black Bean Soup With Shredded Turkey

There's no better what to deal with leftover turkey than this yummy cauliflower and black bean soup recipe.


As of the writing of this post it's Thanksgiving Day here in Canada. Come tomorrow, there will be loads of leftover turkey taking up space in refrigerators across the land. Next month, my friends in the United States will have a similar problem. There's no better way to use up all those leftovers than a yummy "leftover soup" recipe like this one.


It's simple, and at 294 calories a serving there is room to add additional leftover vegetables, like corn, peas, or carrots. You can also swap out the turkey for chicken or ham if that's what you have on hand.


Vegans can use vegetable stock instead of the chicken stock called for here, and the meat can be replaced with tofu, chopped up soy burger, or almost any other source of protein.


This soup is gluten-free, dairy-free, and if you omit the beans it can be made paleo friendly. It's one of the most versatile soups I know and it tastes great.

 

Ingredients

(Makes 4 servings)

  • 1 small head of cauliflower, chopped

  • 4 cups chicken or vegetable stock

  • 2 cups cooked turkey, shredded or chopped

  • 1, 540ml can black beans, drained, rinsed

  • 1 small sweet onion

  • 1 clove garlic, minced

  • salt & pepper to taste

 

Directions

In a medium soup pot, or large saucepan, over high heat, add all the ingredients. Bring to a boil then reduce heat to medium and cover. Let boil for 30 minutes, or until the cauliflower is soft, stir regularly.


Once the cauliflower is soft, remove from heat.


Serve with hearty artisan rye bread.

 

Nutritional Information Per Serving:

total calories = 294 | total fat = 2.91g | saturated fat = .63g | cholesterol = 59mg | sodium (using Knorr instant chicken stock) = 1,584.5mg | carbohydrates = 33.97g | dietary fibre = 9.32g | sugars = 7.16g | protein = 34.82g

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