turkey, cauliflower & rice soup / curry-coconut broth / simple salad

Contents of your meal kit:

ground turkey
cauliflower
coconut oil
onion
basmati rice
spiced coconut milk
red pepper flakes
cilantro
lime
white balsamic vinaigrette
mixed greens

Cookware needed: medium to large saucepan or stockpot with lid, salad bowl

Finishing steps:

  1. Roughly chop cauliflower into bite-sized pieces. Measure water as directed in notes below.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add ground turkey and season with salt & pepper. Cook until turkey is no longer pink. Transfer to a bowl and keep warm.
  3. Add coconut oil to the hot saucepan. When oil is hot, add onion, cauliflower, and rice and season with salt & pepper. Cook, stirring frequently until the rice is golden brown and toasted, about 3-5 minutes.
  4. Add spiced coconut milk, water and a pinch of red pepper flakes to taste. Increase the heat to high and bring to a boil. When boiling, reduce heat to simmer, add ground turkey back to the soup, cover and cook until the cauliflower is tender about 10-15 minutes.
  5. Meanwhile, roughly chop the cilantro. Set aside.
  6. When the cauliflower is tender, squeeze lime juice into the soup, add HALF of the cilantro and stir to combine. Give it a taste, and add additional salt & pepper if needed.
  7. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
  8. Divide soup between bowls and top with remaining cilantro. Enjoy salad on the side.

Notes: When recipe calls for water use the following: 2 cups for 2 portion, 4 cups for 4 portion, and 6 cups for 6 portion.