My boyfriend's back wasn't feeling so great, so I thought I'd make something warm and comforting. Also, because I recently started a new job, I am always looking for something that makes great leftovers as well. This was sweet and savory with some heat at the end.
So, I looked online for a few recipes, changed it to match what I had in my kitchen and what my dietary needs are. So, now you have a gluten-free soup that was fabulous. If you like it soupy, add two more cups of water. Personally, we like it more like a stew.
Pictures will follow.
Ingredients
1 package of ground turkey
2 tsp red pepper flakes
2 tsp poultry seasoning (no salt)
Salt and white pepper to taste (optional)
8 cups water
1 cup wine
7 tsp chicken bouillon
1 onion, chopped
1 bay leaf
1 TBS curry powder
4 cloves garlic
3 stalks of celery
10 red potatoes, cut into bit size pieces
3/4 cup of carrots, sliced
1 sweet potato, small cubes
1/2 acorn squash, small cubes
1/2 small head cabbage, shredded
2 cups frozen corn
1 cup Arborio rice
Directions
In a large pot, combine water, wine, bouillon, curry powder, bay leaf, celery, potatoes, carrots, sweet potato, squash, and cabbage. Bring to a boil. Lower temperature to a slow boil.
In a separate saucepan, brown the turkey. Sprinkle with poultry seasoning, red pepper flakes, salt and white pepper. Add onion, and garlic. Once almost finished browning, stir in Arborio rice for two minutes.
Put in pot with other ingredients. Add corn and cabbage. Slowly simmer for 1/2 hour.
Serve with gluten-free bread.
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