Pair this delicious soup with some warm, crusty bread on a cool night for a yummy meal. For an added bonus, garnish with some cream and if you’d like, some fresh herbs of your choice.
Kale, spinach or any mild greens: 1 handful of the baby kind or 3-4 big leaves
Red or purple carrot: 1 medium
Turnip: 1 medium
Sausage, any kind (optional): 3-4 ounces
Any white beans (prefer dried, can used canned): 3/4 cup if canned, 1/2 cup dried, then soaked and boiled till cooked will yield approx. same amount
Potatoes: red or regular any kind, 1 medium
Onion: sweet or red onion, 1 medium
Garlic: 1 large clove or 2 -3 small cloves
Soup herb sprinkle: 1 1/2 tsp.
Roasting spices blend: 1 tsp.
Oil: Olive or canola, 1 tbsp.
Good quality real cream (optional): 2 tsp for garnish
Lime or Lemon juice: a squeeze based on taste
Salt to taste (sea salt is great)
A place to enjoy this meal with or without some warm crusty bread
Heat a medium-sized deep pot and add the oil. Allow to get hot (not smoking hot). Remove the casing of the sausage (if there is one), break into pieces or cut into ¼ inch slices, add to the oil and sauté until the meat is cooked. While meat is cooking, dice carrot, turnip and potato into equal sized chunks and add to the oil. Sauté until the edges turn a golden hue. Grate the garlic over the veggies and meat and sauté a minute or two. Add the beans. Stir.
Stem long leaves of kale or any other greens chosen and cut into chiffonade (thin ribbons), or tear into bigger pieces if you prefer. Use the baby variety either way as suggested above. Add to the pot of veggies, sauté until the leaves wilt. Add salt, soup herb sprinkle and roasting spices. Add some water, simmer and close the pot with a lid. Allow to simmer until the veggies are tender. Garnish with cream and if you’d like, some fresh herbs of your choice.
Makes 2-3 servings