Lasanga Soup & Daily Devotion
Quick, easy and healthy lunches is what is going on in the kitchen this week!
We have had spaghetti squash “pasta,” warm beet and kale salad, and today, Lasagna Soup! Make ahead of time for dinner (I also make a side of brown rice for the boys) and have plenty of leftovers for the next day’s lunch!
1 head of organic cauliflower
4 cups of vegetable stock
1-2 lbs of organic ground turkey
1/2 cup canned coconut milk
1 tbsp olive oil
1 tbsp Italian seasoning
salt & pepper to taste
3 minced garlic cloves
1 medium onion, chopped
2 organic carrots, chopped
2 organic celery stalks, chopped
1 28oz can of organic crushed tomatoes
2 tbsp fresh parmesan cheese
Chop cauliflower into small pieces. Boil in a large pot with the vegetable stock and seasoning for 15 minutes – set aside to cool.
Sauté carrots, onions, celery and garlic in olive oil until softened. Add turkey and cooked thoroughly.
In a blender, blend cauliflower mixture and coconut milk (you will need to do this in 2-3 batches).
Combine all ingredients back in the large pot and simmer for 30 minutes. Serve hot with a side salad. Top with freshly grated parmesan.