Have you cooked with turnips before? To be honest, I had never really worked with turnips until a few months ago. I was looking for a good substitute for potatoes and stumbled into a pile of turnips at the grocery store (literally, I basically fell over three turnips on the floor). I have tried turnips roasted (delicious) boiled (meh) and as a sub for potatoes in soups (amazing).
By far my favorite use for turnips is added into a soup! This turnip and sausage soup is so full of flavor and good for you ingredients. The turnips add a slightly peppery and delicious root flavor to the soup that is balanced by the smokey kielbasa! White beans are a neutral and filling background to the bold and hearty flavors in this soup. A final handful of kale adds texture and a huge nutrient boost that will leave your tummy happy!
This soup also meal preps so well! I have made a pot on Sunday and have had it last to Friday with no problem!! Enjoy this hearty winter soup!
Turnip, Kale and Sausage Soup
Makes 6 servings
- 2 tablespoons olive oil
- 2 cups smoked kielbasa, sliced
- 3 medium turnips, diced
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 teaspoon dried savory
- 1/2 teaspoon dried thyme
- Pinch of red pepper flakes
- 1 (32 ounce) container reduced-sodium chicken broth
- 3 cups kale, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
In a large pot add olive oil and bring to a medium heat. Add all ingredients except broth, kale and Parmesan cheese and cook for 2-3 minutes or until the onion is crisp tender. Pour in broth and bring soup to a boil. Reduce to a simmer and cook for thirty minutes. Stir in kale and simmer for five more minutes or until kale is wilted. Serve with a sprinkle of Parmesan cheese.