Description
This Hearty Turkey Sweet Potato Soup is a warm, comforting dish perfect for chilly evenings. It combines savory ground turkey with the natural sweetness of sweet potatoes for a nutritious and flavorful meal that’s ready in just 35 minutes.
Ingredients
- 2 tablespoons oil (vegetable or canola oil can be substituted)
- 1 pound ground turkey (ground chicken or lentils can be swapped)
- 1 medium onion (shallots or leeks can be substituted)
- 1 teaspoon kosher salt (fine-grain salt can be substituted)
- 1/2 teaspoon black pepper (omit for milder flavor)
- 1 teaspoon paprika (smoked paprika can be used)
- 1/2 teaspoon cumin (omit or replace with dried thyme)
- 1/2 teaspoon coriander (ground fennel can be an alternative)
- 2 cups sweet potatoes (butternut squash can be used)
- 1 cup white rice (brown or wild rice can be used)
- 4 cups broth (chicken, turkey, or vegetable broth)
Instructions
- Start by chopping the sweet potatoes and onion into small, even pieces.
- In a large stockpot, heat your chosen oil over medium heat. Add the ground turkey and brown it for about 5-7 minutes.
- Toss in the chopped onion along with kosher salt, black pepper, cumin, coriander, and paprika. Cook for 3-4 minutes.
- Stir in the white rice and sweet potatoes, cooking them together for about 1 minute.
- Pour the broth into the pot and stir gently to combine everything. Bring to a boil, then cover partially to simmer gently.
- Reduce heat and keep a gentle boil for about 15 minutes, or until the sweet potatoes are tender.
- Check the soup; add more broth if it’s too thick and season as needed.
- Optional: Serve your soup hot, garnished with fresh herbs or croutons.
Notes
- This soup is gluten-free.
- Customize with different proteins and spices.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze portion-sized amounts in airtight containers or freezer bags for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
- Prep ingredients up to 24 hours in advance for quicker weeknight cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
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