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This sweet potato and turkey soup is extremely filling and very easy. Just throw everything in and you’re done! And although most soups usually need to boil for at least an hour or two, this one is an exception to the rule, making it a winner for those short-on-time days. There will be no need to resort to frozen pizza yet again.
This soup is deep and flavorful, and just plain delicious!
2 tablespoons oil, such as Manischewitz Grapeseed Oil
1 pound ground turkey (or ground chicken)
1 large onion, chopped
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons paprika
4 cups cubed sweet potatoes (1/2-inch cubes)
1 cup rice, such as Pereg (optional but recommended)
6 to 8 cups Manischewitz Broth, any flavor, or mix water with soup consommé
Heat oil in a large pot. Add the ground turkey and allow it to brown for three to four minutes. Stir frequently to break it up into small chunks.
Add the chopped onions and spices. Cook for two to three minutes.
Add the sweet potatoes and rice. Stir well. Add the broth or soup mix-flavored water and turn the flame to high. Bring to a boil. Turn the heat down a notch and cover the pot.
Allow the soup to gently simmer for 15 to 20 minutes until the sweet potatoes are tender and the rice is fully cooked.
Serve with toasted croutons (homemade or store-bought) for added crunch. Leftovers can be kept in the refrigerator for three to four days. (The rice will absorb the liquid, so you may want to add some broth or water when reheating.)
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