High-protein cream soup with turkey and cauliflower

This high-protein cream of turkey and cauliflower soup is a complete and light meal suitable for lunch or dinner, especially when you need increased protein intake and blood sugar control. Turkey fillet is a source of pure, high quality, low-fat animal protein that supports muscle recovery and long-lasting satiety. Cauliflower provides fiber, vitamin C and bioactive compounds with anti-inflammatory effects while maintaining a low glycemic load of the meal. Carrots and onions add natural sweetness and antioxidants, and low-fat milk or yogurt give a creamy texture without excess calories. The combination of vegetables, protein and a moderate amount of fat makes this soup suitable for insulin resistance, weight reduction and recovery after exercise.

🥗 PORTIONS: 4 | ⏳ PREPARATION TIME: 35 MIN

INGREDIENTS

• 300-350 g turkey fillet (can also be chicken)
• 400 g cauliflower (fresh or frozen)
• 1 medium carrot, chopped
• 1 small onion
• 1 garlic clove (optional)
• 120 ml low-fat fresh milk or 2-3 tbsp yoghurt
• 1 tbsp olive oil
• Salt and pepper to taste
• Thyme or dill for seasoning

METHOD OF PREPARATION

1. Boil the turkey tenderloin in a separate pot of lightly salted water until fully cooked. Remove the meat and set it aside.
2. In another pot, boil the onion, carrot, cauliflower and garlic (if using) in clean water for about 12-15 minutes until the vegetables are tender.
3. Blend the vegetables with some of the water they were cooked in until smooth and creamy.
4. Add the low-fat fresh milk or yogurt and mix well.
5. Shred the turkey meat into small pieces and add it to the cream soup.
6. Season with olive oil, salt, pepper and spices of your choice and serve warm.

NUTRITIONAL VALUES (approximately 1 serving)

• Calories: ~210 kcal
• Protein: ~24 g
• Fat: ~6 g
• Carbohydrates: ~12 g
• Fibre: ~4 g

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