ROOT VEGETABLE SOUP WITH SAUSAGE AND KALE

Name: ROOT VEGETABLE SOUP WITH SAUSAGE AND KALE
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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 low sodium chicken stock; 2 bay leaves; 1 1/2 tsp herbs de Provence; salt and fresh cracked pepper to taste; 15 oz cooked white beans (if canned, drained and rinsed well) (leave out for paleo); 2-3 cups chopped kale leaves stems removed; Parmesan cheese for grating on top

5 steps

Prep:15minCook:35min

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.

Updated at: Thu, 17 Aug 2023 06:03:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories497.4 kcal (25%)

Total Fat19.1 g (27%)

Carbs53.8 g (21%)

Sugars12.6 g (14%)

Protein29.3 g (59%)

Sodium684.9 mg (34%)

Fiber13.3 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

divided

3chicken apple sausages

cooked, sliced on a slant, i like

1onion

medium, diced

1leek

sliced and rinsed well

1shallot

thinly sliced

1rutabaga

small, peeled and diced

1turnip

medium, peeled and diced

1carrot

large, sliced

1celery root

small, peeled and diced

1 x 14 ozcan crushed fire roasted tomatoes

1 x 32 ozlow sodium chicken stock

box

2bay leaves

1 ½ tspherbs de provence

cooked, if canned, drained and rinsed well, leave out for paleo

2 cupskale leaves

chopped, stems removed

parmesan cheese

for grating on top

Instructions

Step 1

Heat 1 tablespoon of the oil in a heavy bottomed soup pot. Brown the sausages and set aside on a plate.

Step 2

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.

Step 3

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.

Step 4

Lower the heat, cover, and simmer gently for about 20 to 30 minutes until the vegetables are just tender.

Step 5

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.

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