A warming winter meal that’s done in under 30 minutes. We all need more of these recipes right? This combination is delicious! I haven’t worked with turnip very much, but its a fantastic root vegetable. I keep passing it in the grocery store, so I finally decided to pick some up and make a recipe with it.
It has an earthy taste that goes great in this soup, and I also love how much lower in carbs it is than potato, yet its still super satisfying.
I realize that since we all live in different parts of the world, we may not be able to get the same brand of turkey sausage. But I’m pretty sure I’ve seen italian turkey sausage at most big box grocery stores in Canada and the US. The one I get locally is the Hallmark brand mild italian turkey sausage (found at Save-On Foods). Whatever kind you get, just make sure its a raw, uncooked sausage. If you used an already cooked deli-style sausage, the sodium content will be much higher.
We really enjoyed the flavors in this soup, and it will definitely be on the menu again soon. My non-picky 2 year old loved it too, and said “potato” when she ate the turnip!
- 5 uncooked mild Italian turkey sausages (500 g)
- ½ a bunch of kale leaves, chopped about 3-4 leaves
- 2 cups turnip, peeled and chopped
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 2 cups low sodium chicken broth
- 1 cup water
- 1 tsp thyme (dried)
- In a large soup pot, heat to medium high heat.
- Remove the raw sausage from its casing and put into the pot. Breaking it up with a wooden spoon or potato masher.
- Once the sausage is about ½ cooked, add in the onion, turnip and carrot and thyme and cook until the vegetables begin to soften (about 5-7 minutes).
- Then add in the chicken broth and water.
- Cover and simmer until the vegetables are completely soft (another 10 minutes or so). When there's about 5 minutes left in cooking, add the chopped kale (remember to strip it from the stem)