Wild Rice Turkey Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 333.5
- Total Fat: 8.2 g
- Cholesterol: 64.4 mg
- Sodium: 170.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 6.4 g
- Protein: 32.6 g
View full nutritional breakdown of Wild Rice Turkey Vegetable Soup calories by ingredient
Introduction
Easy to make Turkey soup from leftover bird after a big feast. I make the stock from the carcass and giblets after the meal, throwing in what I have saved for the previous few days. This soup is great for a lovely taste of roast turkey in a low calorie, easy to make meal. Easy to make Turkey soup from leftover bird after a big feast. I make the stock from the carcass and giblets after the meal, throwing in what I have saved for the previous few days. This soup is great for a lovely taste of roast turkey in a low calorie, easy to make meal.Number of Servings: 6
Ingredients
-
2 cup, chopped Onions, raw
5 clove Garlic
2 tbsp Extra Virgin Olive Oil
4 cup, chopped Carrots, raw
4 stalk, large (11"-12" long) Celery, raw
1 sweetpotato, 5" long Sweet potato
4 dash Pepper, black
2 tbsp Basil
1 tbsp Sage, ground
1 tsp Thyme, ground
2 tbsp Tarragon, ground
1 cup Wild Rice
3 cup (8 fl oz) Water, tap
1 cup kernels Yellow Sweet Corn, Frozen
4 cup, chopped or diced Turkey, young tom, light meat, meat only, cooked, roasted
Tips
This is extremely easy to make and of course play around with. I love tarragon for its unique savory flavour but I could just as easily go with a white wine and fennel bulb type flavour. Fun to play around with and fast.
Directions
In a large Saucepan add olive oil and heat.
Sautee onions and garlic to sweat the onions - about three minutes. Add chopped carrots and celery - then the sweet potato or yam.
Cook for about 4 minutes while adding spices. I like to crack black pepper in a mortar and pestle.
Add Wild Rice (sub with some other rice of choice but i love wild rice and it adds a unique, nutty flavour with a great texture to the soup.)
Add Turkey Stock. Bring to a boil and simmer lid on for about 35 minutes.
Add water and frozen corn. Bring back to a boil.
Add left over turkey stripped of skin or bone.
Let simmer for about 15 minutes.
Serve in large bowls. Consider garnishes of fresh herbs like parsely and/or slices of avocado.
Serving Size: 6 - 8 2 cup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user FREECOLOGY.
Sautee onions and garlic to sweat the onions - about three minutes. Add chopped carrots and celery - then the sweet potato or yam.
Cook for about 4 minutes while adding spices. I like to crack black pepper in a mortar and pestle.
Add Wild Rice (sub with some other rice of choice but i love wild rice and it adds a unique, nutty flavour with a great texture to the soup.)
Add Turkey Stock. Bring to a boil and simmer lid on for about 35 minutes.
Add water and frozen corn. Bring back to a boil.
Add left over turkey stripped of skin or bone.
Let simmer for about 15 minutes.
Serve in large bowls. Consider garnishes of fresh herbs like parsely and/or slices of avocado.
Serving Size: 6 - 8 2 cup bowls
Number of Servings: 6
Recipe submitted by SparkPeople user FREECOLOGY.