Turkey and Wild Rice Soup [PALEO]
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This makes a double batch which I like to freeze for a few weeks down the road after the first round of enjoyment! If you want to only make one pot, halve the recipe. Otherwise you'll need two big soup pots!
What You'll Need
  • 2 c. cooked wild rice (cooked separately)
  • 2 c. cubed and cooked sweet potato
  • 4 tbsp. grass-fed butter/ghee/coconut oil
  • 4 tbsp. avocado oil
  • 2 c. chopped onion
  • 2 c. chopped celery
  • 2 c. chopped carrot
  • 2 c. chopped turnip
  • 4 cloves garlic
  • 8 c. turkey bone broth (or any other stock)
  • 2 bay leaf
  • 5 cups chopped leftover turkey
  • 2 tbsp chopped, fresh thyme
  • 1 tsp. kosher/pink himalayan sea salt
  • 1 tsp. teaspoon ground black pepper
How You Do
  1. Prep all your ingredients and begin cooking wild rice and roasting sweet potato in the oven. Toss all prepped and uncooked root veg together in a big bowl and set aside.
  2. In a large dutch oven, melt the butter and oil over medium heat. Add the onion, garlic, carrot and celery and cook about 10 minutes until onions are soft and translucent. Deglaze with white wine. If making a double batch, take out half of the mirepoix and add to another big soup pot.
  3. Add half the turkey broth to one pot and the rest to the other with the bay leaves, thyme and turnip. Turn the heat up to medium-high and bring soup to a boil. Turn heat back down to medium and let simmer for 20 minutes.
  4. Add turkey, cooked wild rice, cooked sweet potato, salt and pepper. Cook for 5 minutes more.
  5. Serve soup in large bowls, slurp and savour! (Freeze the other batch after cooled down!)
Recipe by They Roar at http://www.theyroar.com/2016/01/turkey-and-wild-rice-soup-paleo/