Creamy Mushroom and Cauliflower Turkey Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 1/2 large onion diced
  • 4 cloves garlic minced
  • 1 large head cauliflower cut into florets
  • 1 pound mushrooms sliced
  • 1 12-to 14-oz. can coconut cream
  • 4 cups low sodium chicken broth or use homemade
  • 3 cups browned ground turkey
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin


  • DO-AHEAD TIP: Brown ground turkey.
  • Melt the coconut oil in a large saucepan with a tight-fitting lid over medium heat. Add onion, garlic and cauliflower; sauté for 10 minutes. Add remaining ingredients then raise heat to high and bring mixture to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are slightly tender.
  • Serve warm.


SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 649 Calories; 48g Fat; 39g Protein; 23g Carbohydrate; 5g Dietary Fiber; 90mg Cholesterol; 653mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 2 1/2 Vegetable; 8 Fat.
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