Instructions

1. In a large, heavy-bottomed pot, heat olive oil over medium-high heat.
2. Add onion, carrot, celery, corn, and mushrooms. Saute for 3 minutes.
3. Add 3 cups chicken broth along with potatoes, thyme, rosemary, and bay leaf, stirring to combine.
4. Bring soup to a boil over high heat, then reduce heat to medium, cover with lid, and cook, stirring occasionally, for 15 to 20 minutes or until the potatoes are tender.
5. Reduce the heat to low and stir in the turkey and peas.
6. Meanwhile, in a nonstick skillet over low heat, melt the butter. Add the garlic and cook, stirring often, for 5 to 6 minutes. Do not let the garlic brown. Remove from heat and set aside.
7. In a large pot over high heat, bring water to a boil. Add the cauliflower and cook, covered, for 7 to 10 minutes or until the cauliflower is fork-tender. Do not drain.
8. Using a slotted spoon, transfer the cauliflower pieces to a blender.
9. Add 2 cups of hot chicken broth and the garlic to the cauliflower. Blend for several minutes until the puree is smooth.
10. Stir the cauliflower puree into the turkey and vegetable mixture. Add more of the chicken broth to the soup to achieve desired consistency.
11. Add salt and black pepper to season. Remove the bay leaf.
12. Serve the soup hot, garnished with minced parsley.