1 tbsp extra virgin olive oil
1 red onion, diced
1 celery stalk, diced
2 cup white mushrooms, diced
450g turkey mince
1 tbsp Italian seasoning
½ tsp chilli flakes
½ tsp garlic powder
½ tsp onion powder
Sea salt and pepper
6 cup chicken stock
½ cup plain Greek Yoghurt
300g bag cauliflower rice
1 cup low fat cheese, shredded
3 tbsp fresh parsley finely chopped
6 medium wholemeal bread rolls


1. Over medium heat, heat oil in a saucepan. Add onion and celery and cook for 5 minutes, stirring regularly.
2. Add the mushrooms, turkey, Italian seasoning, red pepper flakes, garlic powder, salt, pepper and onion powder. Cook for about 5 minutes, until the turkey is browned.
3. Add the stock, yoghurt, cauliflower and cheese. Simmer for 2 minutes until cauliflower is tender.
4. In a blender or food processor, blend in batches until desired consistency is achieved. Return to saucepan.
5. Divide amongst soup bowls. To serve, top with fresh parsley.

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