Heat olive oil in a large dutch oven over medium-high heat.

Add in the onions, celery, carrots and a pinch of salt. Sauté for ten minutes or until the veggies are fragrant the onions are translucent.

Stir in mushrooms and garlic and cook for another five minutes.

Once all of the veggies are just tender, add in the wild rice, turkey stock, tamari, and bay leaf.

Bring everything up to a boil and then reduce to a simmer and cook for forty minutes or until the wild rice is tender.

Stir in coconut milk, turkey and kale ribbons and season to taste with salt and pepper.

Simmer for another five to ten minutes or until the kale has wilted (but is still vibrant) and the soup is heated through. Serve + Enjoy!