Instructions

• Remove 1 cup frozen cauliflower rice from the freezer and let it thaw on the counter while you start the soup.
• Heat 2 tsp olive oil in a nonstick frying pan over medium-high heat. Add 1 lb lean ground turkey, season with salt and fresh ground black pepper to taste, and cook, breaking the meat apart, until browned and cooked through (about 6–8 minutes). Transfer the browned turkey to a large soup pot.
• Add the remaining 2 tsp olive oil to the same frying pan and heat over medium. Add 1 small diced onion and 1/2 cup chopped celery and sauté until softened, about 4 minutes. Add 1 T minced garlic, 2 tsp dried thyme, 1 tsp poultry seasoning, and 2 tsp Spike Seasoning; cook, stirring, about 2 minutes until fragrant. Transfer this onion-celery mixture to the soup pot with the turkey.
• Pour 4 cups vegetable stock and 4 cups mushroom stock into the soup pot with the turkey and onion mixture. Bring the pot to a simmer over medium heat, then reduce to low so the soup holds a gentle simmer. Stir and scrape any browned bits from the bottom of the pot.
• If needed, wash the 8 oz brown Cremini mushrooms. Slice them into thick slices, then cut each slice in half. Add the prepared mushrooms to the soup pot. Simmer, uncovered, until the mushrooms are tender, at least 20 minutes, stirring occasionally.
• Add the thawed 1 cup frozen cauliflower rice to the soup pot and simmer about 10 minutes.
• Coarsely chop 3 cups chopped spinach. When the cauliflower rice is close to done, add the chopped spinach to the pot and cook 10–15 minutes more, until the spinach is wilted and everything is heated through.
• Stir in 2 T fresh squeezed lemon juice if using (optional) and cook a few minutes more. Taste and adjust salt and fresh ground black pepper if needed.
• Serve hot, with freshly grated Parmesan for serving if desired (optional).