curried rice and turkey soup

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 311.2

Total Fat: 17.6 g
Cholesterol: 28.7 mg
Sodium: 998.2 mg
Total Carbs: 22.1 g
Dietary Fiber: 2.5 g
Protein: 18.2 g

View full nutritional breakdown of curried rice and turkey soup calories by ingredient

Introduction

I was pleasantly surprised by this creamy soup. I wouldn't have made anything with curry if hadn't been made for me first.
Start with a pinch of curry and work your way up until is suits your personal taste.

The nutrition calculator seems a little off on the sodium since there is no added sodium in the soup. I was pleasantly surprised by this creamy soup. I wouldn't have made anything with curry if hadn't been made for me first.
Start with a pinch of curry and work your way up until is suits your personal taste.

The nutrition calculator seems a little off on the sodium since there is no added sodium in the soup.

Minutes to Prepare: 5

Minutes to Cook: 35

Number of Servings: 4

Ingredients

60 g long grain and wild rice

200 g fresh button mushrooms

3 stalks of celery

1 small onion

200 g turkey breast meat

2 Tbsp coconut oil

2 Tbsp flour

1 liter chicken stock

125 ml coconut milk

1 tsp curry powder

1 tsp yellow mustard

1 tsp paprika

1/4 tsp black pepper

salt-free chicken bouillon to taste

Directions

cook rice in 150 ml water for 20 minutes

clean onions and celery. Slice veggies and set leafy greens to side for garnish
clean and dice onions

cut turkey into small bite-size pieces and brown in skillet with 2 Tbsp oil - remove from heat

add veggies and a little water to pan. cook until tender
add spices, dust with flour, while stirring, add chicken stock and bring to a boil

add coconut milk

season to taste

serve soup in bowls and dish rice into the center and the turkey and celery green on top

Serving Size: makes 4 1 1/2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MAMASUDS.