Meal Kit
Turkey Cheeseburger Soup
Skinnytaste
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Gina Homolka
All the delicious flavors in a cheeseburger translated into a dietitian-approved, hearty soup. They said it couldn't be done but this Skinnytaste recipe breaks all the rules! This convenient weeknight dinner is a lighter twist on comfort food (and it's our favorite rainy day staple!) How does it get its creamy texture with no cream? Here's a hint: It's all thanks to one secret veggie ingredient.
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
In Your Box (serves 2)
- 12 oz. Ground Turkey
- 6 oz. Cauliflower Florets
- 6 oz. Yukon Potatoes
- 4 oz. Mirepoix Blend
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1 oz. Shredded Cheddar Cheese
- 2 Green Onions
- 4 tsp. Chicken Broth Concentrate
- 0.35 oz. White Rice Flour
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories500
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Carbohydrates32g
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Net Carbs27g
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Fat23g
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Protein41g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel and cut potatoes into 1/2" dice.
Trim and thinly slice green onions.Mince garlic.Cut cauliflower florets into 1” pieces. -
2 Cook the Turkey
Heat 1 tsp. olive oil in a large pot.
Add mirepoix blend to hot pot. Stir occasionally until beginning to get tender, 3-5 minutes.Add turkey. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Season with a pinch of salt. Transfer turkey and mirepoix blend to a bowl and set aside. Reserve pot; no need to wipe clean. -
3 Start the Soup
Return pot used to cook turkey to medium-high heat and add 1 tsp. olive oil.
Add garlic to hot pot. Stir often until softened and aromatic, 2-3 minutes.Stir in rice flour and 13/4 cups water until combined and no dry flour remains. Season with a pinch of salt and pepper. -
4 Finish the Soup
Add chicken broth concentrate, potatoes, and cauliflower to hot pot.
Bring to a simmer. Once simmering, cover and reduce heat to low. Cook until potatoes and cauliflower are tender, 20-25 minutes. -
5 Blend Soup and Finish Dish
Carefully transfer half the soup to a blender. Blend until smooth.
Return blended soup to hot pot with unblended soup. Add cheese and turkey-mirepoix blend mixture and stir to combine.Remove from burner.Plate dish as pictured on front of card, garnishing with green onions. Bon appétit!
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