Hearty Roasted Root Vegetable & Sausage Soup
Prep Time
20 minutes
Prep Notes
Cut the vegetables the day before or another time chopping vegetables to save on time.
Use all chicken or beef broth if that's all you have
Turkey sausage is a lower fat option- but experiment with andioulle, pork or any other flavorful sausage you prefer.
Cooking Time
1 Hour
Yields
4 servings (roughly 4 - 5 cups)
Ingredients
- 2 tablespoons olive oil
- 6 ounces smoked turkey sausage, cut into 1/2-inch dice
- 1 large onion, chopped
- 3 small parsnips, peeled, diced
- 1 medium rutabaga, peeled, diced
- 1 large carrot, peeled, diced
- 1 14 1/2-ounce can beef broth
- 1 14 1/2-ounce can chicken broth
- 1/4 cup half and half
- 1/2 teaspoon dried thyme, crumbled
- Salt and pepper
Directions
- Heat oil in heavy large saucepan over medium-high heat. Add sausage and saut&until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
- Puree soup in batches in processor. Return to saucepan. Mix in half and half and thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through. Ladle into bowls and serve.
Notes
Tastes great the next day!
Credit
Epicurious and Boston Organics
http://www.epicurious.com/recipes/food/views/Hearty-Rutabaga-Carrot-Parsnip-and-Sausage-Soup-2744