This creamy soup is loaded with leftover turkey and classic veggies. You can adapt this soup to be lower carb, and even dairy free!
In a stock pot, add cauliflower, garlic, salt, and stock. The garlic doesn't have to be crushed- we'll mash it in the next step. Cook on medium, covered, for 10 minutes, or until cauliflower is tender.
Using an immersion blender or a potato masher, blend/mash cauliflower and garlic, until it as smooth as desired.
To the pureed cauliflower and stock, add carrots, onions, turkey, and sage. Continue cooking over medium heat for 5-10 minutes, until heated through.
Add in the cream and parmesan if using, and stir. Add the peas last (over cooked peas are never good) and then serve.
Freezer notes: This soup can be pre-made and frozen before the addition of the optional cream and cheese. Add those as called for after re-heating.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com