I'm sharing this soup recipe in the summer because its so delicious and one of my staple meals. I still eat it during the summer months even though soups are considered more of a fall or winter dish. It's light yet creamy and makes a great dinner at only 255 calories per serving.
1 block of cream cheese (get the central market organic or the Challenge brand)
1 lb Jennie o breakfast Turkey
1 yellow squash
1 yellow onion medium
1 bunch kale
1 Tbsp. Apple Cider Vinegar
Season salt to taste
Brown turkey and add in cream cheese until melted (or melt cream cheese in microwave). Add half a pot of water and all the veggies that have been chopped. Season w salts and pepper. Add vinegar. Simmer until veggies are tender.
Hope you love it as much as we do if you try it!
Thank you for reading.
Grace & peace,