Winter Vegetable Soup with Polish Sausage

Winter Vegetable Soup with Polish Sausage
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.2
  • Total Fat: 6.8 g
  • Cholesterol: 25.0 mg
  • Sodium: 1,046.2 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 10.5 g

View full nutritional breakdown of Winter Vegetable Soup with Polish Sausage calories by ingredient


Introduction

This is a relatively healthy soup that uses some great root veggies that are overlooked. This is a relatively healthy soup that uses some great root veggies that are overlooked.
Number of Servings: 8

Ingredients

    1/2 bulb of celeriac (Celery root), cubed
    3 carrots, cubed
    4 small to medium turnips, cubed
    1 cup red onion, diced
    1 bunch kale, torn
    64 oz. chicken broth
    4 sausage links, diced
    3 cloves of garlic, chopped
    3 bay leaves
    thyme, dash
    salt, to taste
    pepper, to taste

Tips

The Polish sausage can always be excluded or replaced with chicken or turkey sausage. The cooking time can vary depending on the size of the dice and your individual stove.


Directions

Peel and cut celeriac, carrots, and turnips and set aside. Dice onion and mince garlic. In large cast iron pot, brown the sausage. Remove sausage after browning and add onions to cook until translucent. Add garlic and cook until you can smell the garlic. Add the celeriac, carrots, turnips, sausage, and broth. Bring to a boil. Add bay leaves and thyme. Simmer until vegetables are almost cooked through. Add kale. Finish cooking until vegetables are soft. Season with salt and pepper to taste.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MRSCRONK.