LEFTOVER TURKEY SOUP

INGREDIENTS:

• 2 tbsp Olive oil
• 1 medium White onion (diced, about 1 ¼ cups; or yellow onion)
• 3 cloves Garlic (minced)
• 1 cup Carrots (diced)
• 1 cup Celery (diced)
• 1 1/2 cups Cauliflower florets
• 1/2 tsp Sea salt (or more to taste)
• 1/4 tsp Black pepper
• 2 cups Leftover turkey (shredded)
• 6 cups Chicken broth, reduced sodium
• 2 tbsp Fresh parsley (chopped)
• 1 tsp Fresh thyme leaves

INSTRUCTIONS:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and sauté for 4-5 minutes, until softened.
3. Add garlic and continue cooking for 30 seconds, until fragrant.
4. Add carrots, celery, cauliflower, sea salt, and black pepper. Stir well and continue cooking until vegetables start to soften, about 5 minutes.
5. Stir in the leftover turkey, chicken broth, parsley, and thyme. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, until the flavors develop to your liking.
6. Taste and add more salt and pepper if needed. Serve with more fresh parsley, if desired.

RECIPE NOTES

Serving size: 1 1/2 cups