It’s hard to imagine, but even the choosiest people dig this flavorful concept.

1 cup cauliflower rice
Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
2. Add the chopped onion and bell peppers to the pot, and sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Pour in the diced tomatoes and chicken broth, then add the oregano, basil, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
6. Add the diced zucchini and cauliflower rice to the pot, and cook for another 10 minutes until the zucchini is tender.
7. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley.
Variations & Tips

If you prefer a spicier kick, try adding a diced jalapeño or a pinch of red pepper flakes. You can also swap the ground turkey with ground chicken or beef, depending on your preference. For a more colorful presentation, use a mix of red, yellow, and orange bell peppers. This soup is also great for meal prep—make a big batch and store it in the refrigerator for up to 4 days or freeze it for longer storage.