Leftover Turkey Soup

Heat the olive oil in a large pot over high heat, then saute the onion, carrots, and celery until they soften, about 5 minutes. Add the garlic, sage, thyme, and red pepper flakes, and stir for 1 more minute, until fragrant. 2. Next, add the cauliflower, 5 cups of water, shredded turkey, 1 ½ teaspoons of salt, and ½ teaspoon of ground black pepper. (If the turkey and veggies don't look covered, add another cup of water.) Then bring the liquid to a boil. Once it's boiling, cover the pot and lower the heat to a gentle simmer. Cook until the cauliflower is fork-tender, about 15 to 20 minutes. 3. Remove the lid and stir in the optional coconut milk. Taste the soup and adjust any seasoning as needed. (I usually add another ½ to 1 teaspoon of salt if I've used 6 cups of water plus the coconut milk.) As soon as you're happy with the flavor, it's ready to serve. 4. prep15 mins 5. cook1 hr 6. total1 hr 15 mins