Using a large dutch oven or stockpot, heat the oil over medium heat.
Add the onions and garlic to the pot and cook for 4-5 minutes or until the onions are translucent.
Add the carrots, celery, mushrooms, and cauliflower rice, and stir. Saute for 4-5 minutes or until the vegetables are lightly fork tender.
Pour in broth, coconut milk, turkey, thyme, rosemary, and salt. Stir well to combine. Bring to a medium simmer and simmer for 25-30 minutes or until the vegetables are cooked and the flavors are combined.
Spoon out about 3/4 cup – 1 cup of broth and whisk in the arrowroot starch. Pour back into the soup and mix well to combine and thicken.
Stir in the kale and cook for 2-3 minutes to allow to soften. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 177 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 511.4mg||18 %|
|Potassium 859.8mg||23 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 10.7g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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