Try this healthier version of Caldo Verde! It can also be made in a Slow Cooker/Crock Pot as well!
Caldo Verde (Portuguese Soup with Cauliflower)
Servings:
1 Protein
3 Vegetables
1 Fiber Fulfill
Suitable for all Freedom and FastTrack 2.0 meal plans only
Ingredients:
1 portion lean ground Turkey or Chicken Breast
1 cup Cauliflower florets
1 cup Mustard Greens, trimmed and rinsed
½ medium Onion, chopped
1-2 cloves of Garlic, minced
1 packet MWLC Fulfill Chicken Bouillon (prepared according to package directions)
1 Tbsp fresh Parsley, finely chopped
1 Tbsp fresh Cilantro, finely chopped
1 tsp. Smoked Paprika
¼ tsp. Ground Cumin
Juice of ½ fresh Lemon
Pinch of Red Pepper Flakes
Ground Black Pepper
Unflavored Non-Stick Cooking Spray
Preparation:
Preheat oven to 450 F. Spray cauliflower florets and onion with unflavored non-stick cooking spray and combine with cumin, smoked paprika, and fresh ground black pepper. Spread in a single layer in a baking dish and roast for 30 minutes or until tender. Meanwhile, in a medium pan, cook the ground turkey or chicken over low-medium heat with the garlic and red pepper flakes.
Remove the florets/onion and set aside a medium sized sauce pan. Scrape the browned bits from the pan with the fulfill chicken bouillon and pour the deglazed mixture over the cauliflower and onions. Heat cauliflower and bouillon mix to a boil then reduce heat and simmer for an hour. Remove from heat and puree (optional).
Add the cooked cooked ground turkey or chicken to the sauce pan. Add the mustard greens and parsley, simmer until the greens have softened. Ladle the soup into a bowl and garnish with a sprinkle of cilantro and some fresh squeezed lemon juice and a dash of smoked paprika.