Brown Rice and Turkey Soup (Dairy free, gluten free, low glycemic)

This soup isn’t much different from my other creamy chicken soup posts, but there are a few twists.  It’s less creamy, and the turkey, sage, thyme, kale, and lemon give it a different taste.  I love blending the cauliflower into the broth…it adds so much flavor and the kids don’t even know they’re eating it!  You may want to cut the recipe in half.  I cook for an army!  Here’s what I did:

8 Cups Organic Chicken Broth or Stock

1 12 to 16 Oz Bag Cleaned and Chopped Cauliflower

3 Tbsp White Bean Flour (optional)

3 Organic Carrots Peeled and Chopped

1/2 Large Red Onion Chopped

3 Cloves Garlic Minced

2 Large Red Potatoes Chopped

1-2 Cups Sliced Mushrooms

8 Leaves Fresh Sage

4 Sprigs Fresh Thyme (leaves connected…you can take them off, but I just pull out the sticks when we’re ready to eat it)

2-3 Cups Chopped Turkey (you can use chicken, but I love the flavor of the turkey and it has tryptophan, which is really good for your brain)

1 Cup Precooked Brown Rice

3 Cups Chopped Kale

1/4 to 1/2 Cup Fresh Lemon Juice

Salt and Pepper to Taste

Boil the cauliflower in the broth until it is tender.  Stir in the bean flour.  Use your immersion blender in the mixture until it is smooth and there are no more chunks of cauliflower.  Add all of the other ingredients, except kale and lemon juice.  Let it simmer until the veggies are tender.  If you’re in a hurry you can boil it to cook the veggies quicker.  Add kale and lemon for the last 3 to 5 minutes of cooking.  Enjoy!