Healing turkey, wild rice & herb soup
This is a lovely warming and healthy soup for those cold winter days, particularly good if you are able to use fresh ingredients.
- Bring 250ml of water to a boil (or the amount of water instructed) in a 4 pint saucepan. Add rice and salt. Reduce heat to low and simmer, covered, until rice is tender. Drain well an d set aside.
- While rice is cooking, heat oil in a medium saucepan and sauté onions, vegetables and garlic for about 7 minutes, stirring frequently.
- Stir until the vegetables are tender.
- Add the prepared rice, broth, tarragon, thyme, shredded turkey, rock salt and pepper. Bring to a boil.
- In a separate bowl, combine starch and coconut milk until smooth.
- Stir into rice mixture. Return the mixture to the boil and cook for 1-2 min or until slightly thickened.
- Sprinkle with the chopped parsley. Add optional lemon juice for tangy flavour. Adjust salt and pepper to taste.
- 200g dry organic wild or brown basmati rice (rinsed)
- 1 pint free-range chicken or turkey stock
- 2 tbsp olive oil
- 1/2 tsp dried tarragon
- 1 tsp dried thyme
- 1 onion (chopped)
- 4 cloves garlic (crushed)
- 2 tbsp tapioca starch or arrowroot
- 1 x 350g can coconut milk
- 225g cooked turkey (shredded)
- Left over vegetables
- Parsley (chopped)
