I know it’s summer but I was craving soup – so weird. It’s probably because I keep my house at a cool 72 degrees PLUS have fans on. I don’t know about you but I much rather have a sweatshirt on while sipping hot chocolate than sweating bullets and standing in front of my freezer with the door open.
Anyway, try this now or later. Either way, it’s delicious!
Spicy Turkey Soup
Serves 2- 4
1/2 lb ground turkey
1 small onion, chopped
3 cloves of garlic, chopped
4 button mushrooms, chopped
1/2 cup cauliflower florets, cut to small bite-sized pieces
1/4 cup red wine
1/2 14.5 oz can of crushed tomato
1/2 14.5 oz can of chickpeas, drained and rinsed
1 tbsp ground sweet paprika
1 tbsp ground cumin
1/4 tsp cayenne pepper
Salt & pepper to taste
1 tsp olive oil
Heat a soup pot to medium high and add the onion, garlic and mushrooms. Stir frequently until they start to caramelize. Be sure not to burn the garlic. If it burns you have to start all over and even wash pot. After about 5 minutes add the ground turkey. Break up the turkey with a spatula and cook until it’s browned and any water has evaporated. Add all the spices and stir well.
Add the wine and scrape up any bits from the bottom of the pan. When the wine is reduced by half, turn the heat down to medium, add the tomatoes and 14.5 oz of water. I just stored the remaining crushed tomato in the fridge and filled the can with water to get any tomato left on the sides of the can. Add the cauliflower and chickpeas.
Here is where you want to taste for seasoning and adjust to your preference. Put a lid on your soup pot and allow everything to simmer for 15 minutes or until the cauliflower is just cooked through. Make sure you don’t overcook the cauliflower, you want it to hold it’s shape.