Cauliflower, lentil and turkey soup

Ingredients for 5 servings:

• 2 garlic cloves
• 200 g onion(s)
• 500 g turkey breast
• 350 g carrot(s)
• 400 g mushrooms
• 500 g cauliflower
• 400 g Lentils, natural (small can, drained weight 265 g)
• 2 tbsp olive oil
• 400 ml tomatoes, chopped
• 1 ½ liters vegetable broth, instant
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Slimming recipe, tastes different every day

Finely chop the garlic and roughly dice the turkey breast and onions. Thickly slice the carrots and mushrooms. Cut the cauliflower into florets. Drain the lentils and rinse them until no foam remains. Drain well. Heat the oil in a large pot. Sauté the garlic, onions and turkey breast cubes for about 6 minutes, stirring occasionally. Add the prepared vegetables and mushrooms and sauté for about 4 minutes. Prepare the instant vegetable stock according to the package instructions and pour in the broth. Bring everything to the boil, then put the lid on and simmer the soup over medium heat for 15 minutes. Stir in the tomato pieces and lentils and simmer for a further 5 minutes. The basic soup is now ready. Once cooled, store the pot in the refrigerator and only heat up as much as you need. Season the portion you use differently each day: e.g. E.g. with cayenne pepper, cumin, pepper, parsley, turmeric, basil, etc.