With colder weather, there’s nothing more comforting than a warm bowl of soup. It’s even better when it can serve as a complete meal without much effort! This recipe is perfect for that: one bowl is packed with protein, fibre, and comfort.
It’s also an excellent way to use up leftover holiday turkey—keep it in your favourites!
Preparation
10
min
Cooking
30
min
Portion
6
Ingredients
- 7.5 ml (½ tbsp) vegetable oil
- 1 onion, minced
- 2 L (8 cups) reduced-sodium chicken broth
- 250 ml (1 cup) dry wild rice
- 1 medium carrot, sliced
- 1 green zucchini, diced
- 2 celery stalks, diced
- 2 bay leaves
- Salt and pepper, to taste
- Tabasco, to taste
- ½ cauliflower, cut into small florets
- 400 g (0.9 lb) cooked, shredded turkey breast (about 600 g raw)
Preparation
- In a large pot over medium heat, heat the oil and sauté the onion until softened.
- Add all the ingredients except the cauliflower and turkey. Bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the cauliflower and turkey, then continue cooking for 5–10 minutes or until all the vegetables are tender.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
