Ingredients (serves 6)

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.

Energy (cal) 407cal
Protein 33.4g
Fat 13.4g
Saturated Fat 5.3g
Carbohydrate 35.4g
Sodium 1512mg