Ingredients
- 2½ cups sweet potatoes, peeled and chopped
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 cup water
- 1 (14 oz.) can low-sodium chicken broth
- ½ tsp. marjoram
- ½ tsp. thyme
- Cayenne to taste
- 2 cups chopped cooked turkey
- 1 cup frozen peas
- 2 Tbsp. cornstarch
- 2 cups skim milk
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Instructions
- Combine sweet potatoes, celery, onion, garlic, water, broth, marjoram, thyme, and cayenne in an large, heavy-bottomed pan. Bring to a boil.
- Reduce heat to low and simmer until sweet potatoes are cooked (15-20 minutes). Stir in turkey and peas.
- Combine cornstarch and milk in a small dish, then stir it slowly into the soup mixture. Cook until thick and bubbly (5 minutes).