Root Vegetable Soup with Sausage and Kale ~ just a friendly reminder that at this time of year soup makes a darn good meal. I don’t know why I need to remind myself over and over again. It’s a no brainer. It’s cheap, low calorie and super healthy so you can afford all those splurges later this month.
A fall soup has an important advantage over winter soups because right now you can actually find beautiful root vegetables like turnips, parsnips, rutabaga and celery root in their freshest state, soon after they’ve been harvested, and before they hit the root cellar.
This soup is earthy and satisfying thanks to the natural starches in the veggies. I’m a recent convert to kale; I like that it doesn’t instantly wilt away to nothing in the hot broth, and gives the soup a nice shot of green when you add it at the last minute.
We ate our soup with a delicious Pumpkin Cornbread, which I’ll share with you tomorrow.
Root Vegetable Soup with Sausage and Kale
- 3 Tbsp olive oil divided
- 3 cooked chicken apple sausages sliced on a slant (I like Aidells)
- 1 medium onion diced
- 1 leek sliced and rinsed well
- 1 shallot thinly sliced
- 1 small rutabaga peeled and diced
- 1 medium turnip peeled and diced
- 1 large carrot sliced
- 1 small celery root peeled and diced
- 1 14 oz can crushed fire roasted tomatoes
- 1 32 oz box of chicken stock
- 2 bay leaves
- 1 1/2 tsp herbs de Provence
- salt and fresh cracked pepper to taste
- 1 15 oz can of white beans drained and rinsed (leave out for paleo)
- 2-3 cups chopped kale leaves stems removed
- Parmesan cheese for grating on top
- Heat 1 tablespoon of the oil in a heavy bottomed soup pot. Brown the sausages and set aside on a plate.
- Heat the remaining 2 tablespoons of the oil in the pot. Saute the onion, leek and shallot for a few minutes until they start to soften.
- Add in the rest of the vegetables and continue to saute for a couple of minutes. Add the sausages, then add the tomatoes, stock, herbs, salt and pepper. Bring up to a boil.
- Lower the heat, cover, and simmer gently for about 20 to 30 minutes until the vegetables are just tender.
- Add the beans to the soup and bring back to a simmer. Then the kale leaves, stirring them in just until they wilt. Check the seasoning and serve the soup hot with grated cheese on top.