Turkey Sweet Potato Soup with Rice

Optional Additions:

1. 1 cup kale or spinach (chopped)
2. 1/2 cup heavy cream or coconut milk (for a creamy version)
3. 2 tablespoons fresh parsley (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Aromatics

1. Heat the olive oil or butter in a large soup pot over medium heat.
2. Add the onion, garlic, celery, and carrots. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Step 2: Build the Soup Base

1. Add the cubed sweet potatoes to the pot and stir well to coat them with the aromatics.
2. Pour in the chicken or turkey stock, ensuring the sweet potatoes are fully submerged.
3. Stir in the dried thyme, sage, smoked paprika, and a pinch of salt and pepper.
4. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 15–20 minutes or until the sweet potatoes are tender.

Step 3: Add the Turkey and Rice

1. Stir in the cooked turkey and uncooked rice, ensuring they are evenly distributed in the pot.
2. Cover the pot and let the soup simmer for an additional 15–20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
3. Check the consistency of the soup. If it becomes too thick, add an extra cup of stock or water.

Step 4: Enhance with Optional Ingredients

1. If you prefer a creamy soup, stir in heavy cream or coconut milk during the last 5 minutes of cooking.
2. Add chopped kale or spinach for an extra boost of nutrients and color.

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