As of the writing of this post it’s Thanksgiving Day here in Canada. Come tomorrow, there will be loads of leftover turkey taking up space in refrigerators across the land. Next month, my friends in the United States will have a similar problem. There’s no better way to use up all those leftovers than a yummy “leftover soup” recipe like this one.
It’s simple, and at 294 calories a serving there is room to add additional leftover vegetables, like corn, peas, or carrots. You can also swap out the turkey for chicken or ham if that’s what you have on hand.
Cauliflower & Black Bean Soup With Shredded Turkey
Description
Vegans can use vegetable stock instead of the chicken stock called for here, and the meat can be replaced with tofu, chopped up soy burger, or almost any other source of protein.
This soup is gluten-free, dairy-free, and if you omit the beans it can be made paleo friendly. It's one of the most versatile soups I know and it tastes great.
Ingredients
Directions
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In a medium soup pot, or large saucepan, over high heat, add all the ingredients. Bring to a boil then reduce heat to medium and cover. Let boil for 30 minutes, or until the cauliflower is soft, stir regularly.
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Once the cauliflower is soft, remove from heat.
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Serve with hearty artisan rye bread.
Equipment
Servings 4
- Amount Per Serving
- Calories 294kcal
- % Daily Value *
- Total Fat 2.91g5%
- Saturated Fat 0.63g4%
- Cholesterol 59mg20%
- Sodium 1584.5mg67%
- Potassium 98.46mg3%
- Total Carbohydrate 33.97g12%
- Dietary Fiber 9.32g38%
- Sugars 7.16g
- Protein 34.82g70%
- Vitamin K 0.24 mcg
- Thiamin 0.04 mg
- Riboflavin 0.02 mg
- Niacin 0.11 mg
- Vitamin B6 0.11 mg
- Pantothenic Acid 0.08 mg
- Phosphorus 22.34 mg
- Copper 0.05 mg
- Manganese 0.05 mg
- Vitamin C 7%
- Calcium 2%
- Iron 1%
- Selenium 0.41mcg
- Zinc 0.11mg
- Magnesium 7.45mg
- Vitamin E 0.03mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.