I used a pressure cooker to make the soup. My electric pressure cooker has a sauté option which I used to sauté the vegetables before cooking the soup. I cooked it in the pressure cooker for 14 minutes on medium pressure. The soup is delicious and the tanginess made it stand out as a soup.
|Vegetables sautéing in the pressure cooker.|
|The wild rice and parsley added to the sauteed vegetables.|
|Ready for sampling.|
2 tbsp olive oil or avocado oil
1 clove garlic, minced
1 onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
1 small coloured pepper, chopped
2 tbsp corn starch
1 cup water
4 cups water
1/4 cup chopped parsley
1/2 tsp Italian seasoning
1 tbsp lemon juice
Salt and pepper to taste
1 cup milk - regular or plant based milk
Add the oil to a large pot and heat to a high temperature. Add the garlic and onions and reduce the heat to medium. Sauté for about 3 minutes and stir so that the onions and garlic don't stick. Add the celery, carrots, pepper and continue to sauté for about 5 minutes. Add the wild rice and combine.
In a separate jar with a lid, add the corn starch and 1 cup of water and shake the jar to mix the starch with the water. Add this to the soup pot. Mix everything together. Add the turkey, 4 cups of water, parsley, lemon juice and salt and pepper. Combine everything and raise the heat back to high until it boils. Reduce the heat to a simmer and let it cooked covered with a lid for about an hour. If the soup is too thick, add some water. When done, add the cup of milk. Serves 6 to 8 depending on portion size.
Adapted from all recipes.com