Creamed Cauliflower and Turkey Soup

This recipe was a great way to use up leftover Thanksgiving turkey as well as veggies! 

Recipe makes 8- 1 1/2 to 2 cup servings
Prep Time: 20mins
Cook Time: 25-30mins
MyWW Blue plan 0SP, Purple plan 0SP, Green pla 3SP
My Fitness Pal- Cal: 115, Fat: 1g, Carbs: 11g, Protein: 14g

Ingredients:

1 head of cauliflower chopped

2 cartons of fat free chicken broth

3 cups of water

1 onion chopped

1 Tbsp minced garlic

2 Tbsp Vegeta seasoning

1 tsp white pepper

1 tsp salt (or more if needed at the end)

3 cups of diced, cooked turkey breast

3 cups of mixed veg of your choice - I used corn, peas and carrots

1. In a pot sprayed generously with cooking spray add your chopped onion and garlic, saute on low heat just until onions start to become translucent. 

2. Add the chicken broth and water to the pot along with the chopped up cauliflower. Add the vegeta, salt and pepper. Bring to a boil and then turn down and let simmer. Cook the cauliflower until tender. 

3. Using a hand blender puree the cauliflower until there are no lumps. You should have a nice soupy consistency not thick. If its thick try adding more water or chicken broth. 
4. Finally add in the diced turkey and veggies. Mix well and turn heat off and cover the pot with lid. Let sit for about 30 mins before servings. 

This soup is great for lunches, can be frozen for another time. Allow to cool completely if you are planning on freezing. 

Enjoy!