Tuesday, January 1, 2013

Wild Rice, Roasted Veggies, & Leftover Turkey or Vegetarian Soup

This is a great post-holiday soup. It can be made with chicken, turkey, or you can leave out the meat for a vegetarian version.

2 large or 3 small sweet potatoes, peeled and cubed
1 large, or 2 small sweet onions, peeled and chopped
1 head of garlic, cloves peeled
2-3 carrots peeled and chopped

olive oil
salt, pepper, cumin

3 T fresh chopped rosemary
8 cups chicken or veggie broth
2 cups leftover chicken or turkey (optional)
1 c uncooked wild rice

First roast the veggies. Mix them all by hand with olive oil to coat, sprinkle with salt, pepper, and cumin, and spread them out on a large cookie tray lined with foil. Roast in a 500 degree oven for about 25-30 minutes till tender.

While the veggies are roasting, put a little olive oil in the bottom of a soup pot and dump in the rosemary. Stir to soften about 2 minutes. Next add the uncooked rice and bring to a boil. Turn down to a simmer.

When veggies are cooked, dump them and the chicken into the pot with the now cooked rice. Let it simmer awhile to blend flavors, at least 15-20 minutes. Season with salt, pepper, and any other spices you like to taste! Yum!!

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