Ground Turkey Soup

0 Preheat the oven to 425. Toss the cauliflower with olive oil and salt. Roast for about 20-25 minutes.
1 In a large stock pot, heat butter at a medium high heat. Add in minced garlic, onion, and turkey, breaking the turkey apart. Cook for about 5 to 7 minutes or until aromatics are soft and fragrant and turkey is no longer pink.
2 Add in the carrots and celery. Cook the veggies for 5 to 7 minutes or until the carrots start to soften.
3 After the cauliflower has finished roasting adding 1/2 of it to the pot along with the seasonings and the broth.
4 Add the other 1/2 of the roasted cauliflower to a large bowl with 1 tbsp butter and 1/4 cup broth. Use an immersion blender to blend until creamy.
5 Pour cauliflower cream into the soup and mix until fully combined. Bring to a boil then reduce heat to a simmer. Simmer for 15-20 minutes.
6 Turn off the heat and add in 1/4 cup almond flour to thicken the soup. Stir to fully combine.
7 Ladle into bowls then serve with fresh parsley and fresh black pepper.