Ingredients
- 2 tbsp Extra-virgin olive oil
- 1 cup Celery chopped
- 1/4 cup Onion chopped
- 1 cup Carrots chopped
- 4 cloves Garlic minced
- 6 cups Chicken broth or more if needed
- 1/2 cup Wild rice blend
- 2 sprigs Fresh thyme
- 1/2 lb Turkey use leftover diced turkey from thanksgiving otherwise use turkey cutlets or ground turkey
- 4 cups Cauliflower cut into small florets (use any vegetables you may have leftover)
- 1 tbsp Fresh sage chopped
- Fresh parsley garnish
- 4 slices Crusty bread toasted
Instructions
- Heat a pot over medium heat. Once hot, add the oil. Sauté the celery, onion, carrot, and garlic until the celery starts to soften.(If using raw turkey brown it in the pot prior to going to the next step)
- Stir in the broth, rice, thyme, diced turkey, cauliflower, and sage. Bring to a simmer, stirring occasionally, until the rice is tender, about 20 to 30 minutes. Add more broth if needed. Refer to the instructions on the package for cooking time.
- Season with salt and pepper to taste. Remove the thyme sprigs before serving.
- Portion into bowls and garnish with parsley. Serve with bread.
Notes
Pro Tips: Adjust the portions to batch cook and serve throughout the upcoming week, check next weeks menu
Nutrition
Calories: 446kcal | Carbohydrates: 64g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 1738mg | Potassium: 1043mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5517IU | Vitamin C: 78mg | Calcium: 120mg | Iron: 5mg
Turkey Wild Rice Soup
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1 cup Celery chopped
- 1/4 cup Onion chopped
- 1 cup Carrots chopped
- 4 cloves Garlic minced
- 6 cups Chicken broth or more if needed
- 1/2 cup Wild rice blend
- 2 sprigs Fresh thyme
- 1/2 lb Turkey use leftover diced turkey from thanksgiving otherwise use turkey cutlets or ground turkey
- 4 cups Cauliflower cut into small florets (use any vegetables you may have leftover)
- 1 tbsp Fresh sage chopped
- Fresh parsley garnish
- 4 slices Crusty bread toasted
Instructions
- Heat a pot over medium heat. Once hot, add the oil. Sauté the celery, onion, carrot, and garlic until the celery starts to soften.(If using raw turkey brown it in the pot prior to going to the next step)
- Stir in the broth, rice, thyme, diced turkey, cauliflower, and sage. Bring to a simmer, stirring occasionally, until the rice is tender, about 20 to 30 minutes. Add more broth if needed. Refer to the instructions on the package for cooking time.
- Season with salt and pepper to taste. Remove the thyme sprigs before serving.
- Portion into bowls and garnish with parsley. Serve with bread.
Notes
Pro Tips: Adjust the portions to batch cook and serve throughout the upcoming week, check next weeks menu
Nutrition
Calories: 446kcalCarbohydrates: 64gProtein: 23gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 1738mgPotassium: 1043mgFiber: 6gSugar: 7gVitamin A: 5517IUVitamin C: 78mgCalcium: 120mgIron: 5mg
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