Ingredients:

  • 1 lb lean ground turkey or 90% lean ground beef
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 small head of green cabbage, shredded
  • 2 cups cauliflower rice
  • 2 stalks celery, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the ground protein and cook until browned and no longer pink.
  2. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables begin to soften.
  3. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the shredded cabbage and cauliflower rice. Toss well and cook for 3–4 minutes, allowing the cabbage to wilt slightly.
  5. Pour in the diced tomatoes with their juices and the broth. Stir in the oregano, smoked paprika, salt, and pepper.
  6. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the cabbage is tender.
  7. Stir in the fresh lemon juice (or apple cider vinegar) and chopped parsley just before serving to brighten the flavor.