Thanksgiving Turkey Soup with Sweet Potatoes and Cranberries

By yumbelo · 4 servings · 60 minutes

Ingredients

• 500 g Turkey breast, cut into cubes
• 2 tbsp Olive oil
• 1 pc Onion
• 1 pc Garlic clove
• 2 pc Carrots
• 2 pc Celery stalk
• 400 g Sweet potato, peeled and diced
• 150 g Wild rice
• 1000 ml Vegetable broth
• 1 tsp Thyme, dried
• 6 pc Sage leaves
• 4 tbsp Cranberry sauce
• Salt
• Black pepper, freshly ground

Method

1. Finely dice the onion and garlic. Cut the carrots and celery into thin slices.
2. Heat the olive oil in a large pot and brown the turkey cubes on all sides until they are lightly colored. Remove and set aside.
3. Sauté the onion, garlic, carrots and celery in the remaining fat for 4 minutes.
4. Add the vegetable broth, thyme and half of the sage leaves and bring to a boil.
5. Add the wild rice and sweet potato cubes and simmer over medium heat for 20 minutes.
6. Return the turkey cubes to the pot and simmer gently for another 15 minutes until the meat and rice are cooked through.
7. Season with salt and pepper. Serve the stew in bowls, top each with one tablespoon of cranberry sauce and garnish with the remaining sage leaves, cut into strips.