Spicy Turkey Soup Florentine with Cream Cheese

Ingredients:

1. 1 Tablespoon Extra Virgin Olive Oil

2. 1 ½ Cups Onion, diced

3. 1 Cup Celery, diced

4. 1 Pasilla chile, diced

5. 1 Serrano chile, finely diced

6. ½ Pound Lean Ground Turkey

7. 4 Cloves Garlic, minced

8. 1 ½ Teaspoons Sea Salt

9. ¼ Teaspoon Pepper

10. 1 Bunch Fresh Spinach, de-stemed and chopped

11. 1 ½ Cups Small Cauliflower Florets

12. ¾ Cup Potato, diced small

13. 1 ½ Cups Great White Northern Beans

14. 4 Cups Chicken Stock

15. 3 Ounces Cream Cheese

16. 3 Green Onions, sliced for garnish

Directions:

1. In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.

2. Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.

3. Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil.

4. Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process.

5. Divide among four bowls, and top with sliced green onions.