All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Peel and cut potatoes into ½" dice.
Trim and thinly slice green onions.
Cut cauliflower florets into 1” pieces.
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.
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 1¾ cups water until combined and no dry flour remains. Season with a pinch of salt and pepper.
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.
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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