8cupschicken stock (chicken broth or chicken bouillon) - low sodium
1headcauliflower - cut into florets
1largecarrot - or 1/2 cup mini, chopped
2stalkscelery stalks
1canlentils - strained and rinsed
¾poundground turkey (minced turkey)
2mediumzucchini - chopped
1tablespoonbasil
1pinchsalt - to taste
1pinchground black pepper - to taste
Instructions
In a large pot, add olive oil on medium heat. Add garlic and onion and sautée for 3 minutes. Next, add your peppers and tomatoes and cook for another 3-5 minutes.
Pour in the stock. Add the cauliflower, carrots, celery, and lentils—season to taste.
Bring to boil, then lower to simmer for 25 minutes, until vegetables are tender.
Add turkey, basil, and zucchini to the pan and cook for 10 minutes. Add to soup and serve.