1 Tablespoon Extra Virgin Olive Oil
1 ½ Cups Onion, diced
1 Cup Celery, diced
1 Pasilla chile, diced
1 Serrano chile, finely diced
½ Pound Lean Ground Turkey
4 Cloves Garlic, minced
1 ½ Teaspoons Sea Salt
¼ Teaspoon Pepper
1 Bunch Fresh Spinach, de-stemed and chopped
1 ½ Cups Small Cauliflower Florets
¾ Cup Potato, diced small
1 ½ Cups Great White Northern Beans
4 Cups Chicken Stock
3 Ounces Cream Cheese
3 Green Onions, sliced for garnish
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.
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.
Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil.
Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process.
Divide among four bowls, and top with sliced green onions.