Leftover Turkey Soup
Ingredients
-
1
tbsp
olive oil
-
1
cup
chopped onion
-
½
cup
chopped carrots
-
¾
cup
chopped celery
-
2
cloves
minced garlic
-
8
ounces
diced mushrooms
-
½
cup
wild rice
-
8
cups
turkey stock
-
1
tbsp
tamari or liquid aminos
-
1
bay leaf
-
½
cup
coconut milk
-
2
cups
leftover turkey, chopped
-
4
cups
kale, stemmed and sliced
-
to taste
salt and pepper
Instructions
- Heat olive oil in a large dutch oven over medium-high heat.
- Add onions, celery, carrots, and a pinch of salt, then sauté for ten minutes until fragrant.
- Stir in mushrooms and garlic, cooking for another five minutes.
- Add wild rice, turkey stock, tamari, and bay leaf, then bring to a boil.
- Reduce to a simmer and cook for forty minutes until wild rice is tender.
- Stir in coconut milk, turkey, and kale, seasoning to taste with salt and pepper.
- Simmer for another five to ten minutes until kale has wilted and soup is heated through.
- Serve warm and enjoy.
Nutrition Facts (estimated)
Servings
6
Calories
358
Total fat
14g
Total carbohydrates
31g
Total protein
28g
Sodium
708mg
Cholesterol
60mg
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