HF- One-Pot Turkey, Cauliflower and Bean SoupAlice Morbey2023-09-16T19:07:25+00:00Array ( [recipe_id] => 72395 [name] => HF- One-Pot Turkey, Cauliflower and Bean Soup [description] => Allergens - Sesame Difficulty - Easy [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 0 [makes_or_serves] => serves [servings] => 0 [images] => Array ( [0] => 72399 ) [ingredients] => Array ( [0] => Array ( [amount] => 1 Unit [name] => Yellow Onion ) [1] => Array ( [amount] => 1 Unit [name] => Tomato ) [2] => Array ( [amount] => 1 Tablespoon [name] => Southwest Spice Blend ) [3] => Array ( [amount] => 1 Unit [name] => Tomato Paste ) [4] => Array ( [amount] => 1 Unit [name] => Tex-Mex Paste ) [5] => Array ( [amount] => 1/4 Ounce [name] => Cilantro ) [6] => Array ( [amount] => 1 Unit [name] => Long Green Pepper ) [7] => Array ( [amount] => 10 Ounce [name] => Cauliflower Florets ) [8] => Array ( [amount] => 1 Tablespoon [name] => Mexican Spice Blend ) [9] => Array ( [amount] => 1 Unit [name] => Black Beans ) [10] => Array ( [amount] => 1 Unit [name] => Veggie Stock Concentrate ) [11] => Array ( [amount] => 1.5 Ounce [name] => Blue Corn Tortilla Chips (Contains Sesame) ) ) [steps] => Array ( [0] => Array ( [description] => • Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Cut cauliflower into bite-size pieces. ) [1] => Array ( [description] => • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Add another drizzle of oil. Stir in Southwest Spice Blend, Mexican Spice Blend, diced tomato, and tomato paste; cook, stirring, until fragrant, 1 minute. Once veggies are slightly softened, 2-3 minutes, add beef or turkey to pot. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed. ) [2] => Array ( [description] => • Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 1½ cups water (2½ cups for 4 servings) into pot with veggies. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 10-12 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water. • Taste and season with salt (we used 1½ tsp; 2½ tsp for 4 servings) and pepper. ) [3] => Array ( [description] => • Pick cilantro leaves from stems. • Divide soup between bowls and sprinkle with cilantro. Serve with tortilla chips on the side. ) ) [nutrition] => Array ( [energy_kcal] => 760 [energy_kj] => 181.644359 [fat] => 25 [carbohydrate] => 87 [protein] => 45 [saturated_fat] => 5 [sugars] => 17 [fibre] => 17 [salt] => 0.635 [sodium] => 0.254 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )