1 1/2 lbs. lean ground pork (or turkey)
2 T. Sausage Seasoning
1/3 C. dried minced onions
7 C. chicken broth, fat free (divided)
3 C. kale, cut in bite size pieces
2 C. diced radishes
1 C. cauliflower florets, cut in bite size pieces
3 ½ t paprika 1 ½ t salt ½ t plus ¼ t garlic powder 1 t fennel seed
1 t pepper ½ t crushed red pepper flakes (optional)
In a small bowl, mix ingredients together. Double or triple recipe as needed. May be stored in an air tight container until ready for use. 1 recipe seasons 1 pound of meat. May also be used as a rub.
- In a large frying pan over medium/medium high heat, add pork, sausage seasoning and minced onion; cook until browned and done.
- Meanwhile, add 2 C. chicken broth to a saucepan and bring to a boil. Add cauliflower florets, turn heat down to medium; simmer and cook until fork tender (approximately 15 minutes). Set aside to cool slightly.
- Place the remaining 5 C. chicken stock, ground pork mixture, radishes and kale into a soup stock pot. Bring to a boil; cover and reduce heat,
simmer 25 minutes.
- Place the cauliflower and broth mixture in a blender; puree. Add to the
soup and heat another 5 minutes stirring occasionally.
Servings: Entire recipe = 24 oz. lean protein + 6 C. veggies; 1/3 recipe = 8 oz. lean protein + 2 C. vegetables
TIP: Divide the soup into 3 portions and refrigerate or freeze extra servings for another meal.