It’s snowing, again. We all need a hearty soup that’s delicious and filling. Grab your largest shopping bag and head out to the local farmers’ market to make a soup loaded with every root vegetable and more.
The season for root vegetables is the winter and you’ll find them at local farmers’ markets, including a few you may not find in grocery stores, such as celeriac and the rutabagas don’t have that awful wax. The vegetables will keep a while, so you can enjoy them long after you pick them up.
Root vegetables are exactly what the name implies. They are the roots of the plant and loaded with good-for-you nutrients that are absorbed through the soil.
The recipe, Root Vegetable Soup, from The View from Great Island will cure the winter blues. This soup is packed with root vegetables, rutabaga, turnip, carrots, and celeriac, also, kale, white beans and sausage from Lewis Waite Farm. I used the sweet Italian sausage links. You’ll need to cook them before adding to the soup.
To make the soup, cook the sausage in a Dutch oven with a little oil. Don’t let them stick to the bottom of the pot. Set aside. In the same Dutch oven, sauté onion, leek, shallots until softened. Add the rest of the vegetables and sauté them for a couple of minutes. Cut the sausages on a slant and add them back into the pot. Along with tomatoes, stock, and herbs. Bring it to a boil. Then simmer for about 30 minutes or until the vegetable are tender. Add the beans and kale. Stir until kale is wilted.
This hearty soup will get you out to enjoy the beautiful fresh snow.
- 3 Tablespoons olive oil, divided
- 3 sausage links (e.g. Sweet Italian, not breakfast links)
- 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 celeriac (celery root) peeled and diced
- 2 cups crushed tomatoes
- 32 ounces chicken stock
- 2 bay leaves
- 1½ teaspoons herbs de provence
- salt and pepper to taste
- 2 cups white beans (dried and cooked or from can drained and rinsed)
- 2-3 cups chopped kale leaves, stems removed
- Heat 1 Tablespoon of oil in a skillet or Dutch oven. Prick sausage all over with a fork and cook over medium heat. Fill the skillet with water to reach a quarter of the way up sides of sausages. Simmer covered until cooked through and water evaporates, about 10 to 15 minutes. Continue to cook sausages turning until crisp and browned about 3 minutes. (internal temperature reaches 160 degrees). Set aside and cool enough to handle. Slice on a slant.
- Heat remaining 2 Tablespoons of oil in Dutch oven or heavy bottomed pot. Saute the onion, leek and shallot for a few minutes or until they start to soften.
- Add the rest of the vegetables and continue to saute for a couple of minutes. Add the sausages, tomatoes, stock, herbs, salt and pepper. Bring to a boil. Lower the heat, cover and simmer gently for about 20 to 30 minutes until the vegetables are just tender.
- Add the beans to the soup and bring to a simmer. Add the kale, stirring until just wilted.