Description
Wild rice sweet potato soup is the perfect way to use up leftover Thanksgiving turkey. It’s packed with fall veggies making it a nutritious meal. P.S. If you don’t have leftover turkey, no problem, you can use chicken breast instead (directions below).
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon butter
- 1 onion, diced
- 3 to 4 garlic cloves, pressed
- Optional: 1 tablespoon fresh sage leaves, chopped
- 1 cup wild rice
- 5 cups low sodium chicken broth
- 8 ounces mushrooms, sliced
- 3/4 to 1 teaspoon salt
- 4 cups sweet potatoes, peeled and diced
- 2 carrots, chopped
- 2 to 3 celery ribs, chopped
- 1 15 ounce can full fat coconut milk
- 2 cups previously cooked turkey, cubed (see notes)
- 1/4 to 1/2 teaspoon freshly ground nutmeg
- 1/2 to 1 teaspoon freshly ground black pepper
- 1 bunch kale leaves, chopped
Instructions
- Prepare: Chop all the veggies as instructed above, place in separate bowls. This soup goes pretty fast so it’s helpful to have everything ready to go.
- Saute: Heat a large dutch oven or other large soup pot over low heat. Melt the butter and heat up the oil. Add the onion and saute, stirring occasionally until the onion has softened, about 3 to 4 minutes. Saute the garlic and sage for 30 seconds. Add the wild rice and saute for 3 minutes, stirring frequently – this adds a nice nutty taste to the rice.
- Simmer: Immediately add the chicken broth, turn the heat up to high. Stir in the mushrooms, salt, and sweet potatoes. Cover and bring to a boil, reduce to a simmer and simmer covered, stirring occasionally for 20 to 25 minutes, or until the sweet potato is fork tender and the rice is al dente (mostly tender with a bite). Stir in the carrots and celery and simmer for another 3 minutes.
- Finish: Stir in the coconut milk, salt, pepper, nutmeg until well combined. Remove the soup from the heat and stir in the leftover, chopped turkey, and the kale. The kale might seem like a lot, but give it a minute, it will wilt down. Taste and adjust the seasoning as needed.
- Serve: Ladle into soup bowls and serve immediately.
- Leftovers: Allow the soup to cool quite a bit and transfer to air tight containers and store in the fridge for up to 5 days. Reheat gently in the microwave or on the stove top in a sauce pan.
Notes
Turkey: If you don’t have turkey and still want to make this soup no problem. Simply use 2 chicken breasts. Here is what you will do: you will add the chicken breast in at the same time as the broth and other veggies. Simmer for 15 to 20 minutes, or until the chicken reaches an internal temp of 160 degrees Fahrenheit, remove from the soup. Allow the chicken breast to rest for 10 minutes. Chop into bite sized pieces. Return to the soup at the same time you would stir in the cooked turkey.
Sweet potato: I also made this recipe using 1 medium butternut squash. You could easily swap the sweet potato for the butternut squash if that’s what you love/have on hand. Both taste great in this recipe.
Dairy free: to keep this soup dairy free either use vegan butter or swap the butter with 1 tablespoon extra oil.
