Kale, Turnip and Sausage Soup with Roasted Garlic and Herbs
A perfect way to warm up with a hearty soup that is light and nutritious! Packed with healthy ingredients and slow roasted flavor, this soup is comforting and filling without weighing you down!
Worth the wait! It doesn’t take more than a glance at my URL to know that I am a HUGE garlic fan! And with so many different ways to not only cook with it, but cook it itself, the possibilities are endless! One technique that has become a staple in my kitchen is roasted garlic. The easy process of wrapping a piece of tin foil around an oil soaked bulb does take a little more time if making per dish, but, you can add this to your meal prep for the week ahead, and voila!, roasted garlic for every meal! I take the remaining cloves still wrapped in foil, and placing in a container, store in the refrigerator. These almost candy like cloves are perfect for a quick marinade, dressing, spread, sauce, and many other recipes!
Lighten up baby! I’ve been spending a fair amount of time lately experimenting with a wide array of garden veggies, trying to incorporate them in new and creative ways. By default, what I’m finding, is there are a lot of health and allergy reasons that people swap these vegetables for the ‘traditional’ ingredient, which, while not my intention, is a wonderful learning side effect of this exploration! In this scenario, I was playing with turnips in a fashion typically reserved for a potato. I find potatoes are largely a filler food-hearty and pleasing, but actually quite bland and lack any real health benefit. A turnip seems to maintain its structure a bit more, making it ideal for sautéing prior to adding broth to this soup, and keeps the soup much lower in carbs, meanwhile giving your body a healthy dose of Vitamin A, C and iron. Now that’s a comfort food that loves you back!
This recipe stemmed from a Tour of the Markets challenge, where I tried to find new and creative ways to use seasonal produce. If you haven’t followed along on my journey, check out some of the stops we discovered here!
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Kale, Turnip and Sausage Soup with Roasted Garlic and Herbs
Equipment
- Roasting Pan could use small ramekin
- Tin Foil
- Stock Pot with Lid
- Vegetable Peeler
Ingredients
- 4 cloves Roasted Garlic See comments for preparation
- 4 tbsp Olive Oil
- 2-3 cups Stock
- 1-2 cups Water (as needed)
- 3 sprigs Thyme
- 1 sprig Rosemary
- 1/2 medium Onion
- 4 medium Turnips
- 4 handfuls Fresh Kale
- 1/2 pound Italian Sausage
- Salt and Pepper to taste
- Grated Parmesan (optional for garnish)
Instructions
- Turn oven to 400. Taking a head of garlic, slice off the top horizontally so that a small part of each clove is showing. Set on a square of tin foil and drizzle liberally with olive oil. Fold tin foil tightly around the bulb. Place on baking sheet or in ramekin and bake for about 30 minutes. Remove and set aside, opening the tin foil slightly to let coil. *Great to make ahead of time and use for future recipes! Place any remaining cloves in a container in the refriderator!
- In stock pot, heat olive oil. Peel and cube turnips and add to olive oil, stirring well to fully coat the turnips.
- As these start to cook, add chopped onions. When onions begin to smell fragrant, add sausage, stirring into small pieces and allowing to brown.
- When sausage is cooked through and turnips are mostly tender, take the garlic from the tin foil, and squeeze four bulbs into the stock pot, making sure the mix well and incorporate.
- Add chopped pieces of kale and finely chopped fresh herbs, stirring well. Season with salt and pepper.
- Pour in stock to just cover the ingredients, and water as needed. Place lid on pot and allow to simmer, stirring occasionally and adjusting seasoning to taste.
- Serve warm with a sprinkle of parmesan as garnish, and a loaf of crusty warm bread! Enjoy!
Roasted Garlic and Rosemary Olive Oil - Goddess of Garlic
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