Professional Thanksgiving eaters—those who wear stretchy pants for the occasion and weigh themselves before and after the main event—have a secret to their success: They eat breakfast the morning-of. Rather than filling up, this prepares their stomachs for the main event. Think of it as a warm-up jog for your digestive system.
Following that logic, we're testing another Thanksgiving theory today. Rather than refraining from turkey until November 26th, eat some all month so that by the end of the month you won't be able to wait to get your hands on the entire roast bird. Okay, so our theory may not definitely doesn't have any scientific backing, but it's a good excuse to eat this cauliflower and smoked turkey kielbasa soup.
Caldo Verde (Portuguese Soup with Cauliflower)
2 pounds cauliflower florets (from 1 medium head)
1/2 to 1 teaspoon ground cumin, or to taste
1/2 tablespoon smoked paprika
Salt and pepper
2 tablespoons olive oil (plus extra for roasting)
1 Spanish onion, chopped
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
8 cups chicken stock
1/2 pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good)
1 bunch mustard greens, shredded
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
1/2 lemon, juiced
See the full recipe (and save and print it!) here.
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Photo by James Ransom
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