Kale, Turnip and Sausage Soup with Roasted Garlic and Herbs
Sausage is a wonderfully savory way to infuse fresh veggies in this warm comfort food soup that won't weigh you down!
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!