Green Spinach Soup with Turkey and Cauliflower
Turkey supplies protein, while spinach contributes folate and magnesium; coconut milk softens the lime's sharpness. Blending turns the broth vivid green while cauliflower keeps a little bite. Serve hot while the coconut base remains smooth.
Slice fresh ginger (5 g) and grate lime zest (2 g). Place turkey (190 g; thigh meat) in a pot, add water (300 g), ginger, lime zest and Table table salt (4 g). Simmer gently for about an hour, until the meat is tender.
Remove the turkey and strain the broth. Bring the broth back to a boil, add spinach (100 g) and blend it with an immersion blender.
Shred the turkey into bite-size pieces. Add colored cauliflower (120 g), the turkey and ghee (10 g); simmer for about 4 minutes so the cauliflower stays slightly firm.
Pour in unsweetened coconut milk (75 g), bring the soup to a boil and remove it from the heat. Finish with olive oil (20 g).
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