Turkey, Kale, and Cauliflower Soup - 18.7g Carbs, 3.7g Fiber, 4.4g Sugar
From: paleoleap.com
Prep time: 25 min
Cooking: 45 min
Servings: 4
1 lb ground turkey
4 shallots, chopped
3 carrots, sliced
1 bell pepper, cut into pieces
15 oz can diced tomatoes
5 cups chicken stock
1 1/2 cup cauliflower, minced
4 cups kale, ribs removed, leaves coarsely chopped
2 Tbsp coconut oil
Sea salt
Freshly ground black pepper
Melt the coconut oil in a saucepan placed over a medium-high heat.
Add the shallots, carrots, cauliflower, and bell pepper.
Cook until the vegetables are slightly soft (8 to 10 minutes), stirring frequently.
Add the turkey to the vegetables and cook until the meat is cooked through (6 to 8 minutes).
Add the chicken stock, diced tomatoes, and season with salt and pepper to taste.
Bring the soup to a boil. Stir in the kale, reduce the heat to low, and let it simmer, covered, for 15 minutes.
Nutrition From: www.caloriecount.about.com
Added salt omitted. Using low sodium chicken broth.
Servings: 4
Serving Size: 717 g
Nutrition per Serving: 383 Calories, 175 Calories from Fat, 19.4g Total Fat, 8g Saturated Fat, 0g Trans Fat, 116mg Cholesterol, 331mg Sodium, 992mg Potassium, 18.7g Total Carbs, 3.7g Dietary Fiber, 4.4g Sugars, 38.1g Protein
Vitamin A 380% - Vitamin C 232% - Calcium 15% - Iron 25%
Nutrition Grade: A-
Good points:
High in selenium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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