Sausage Green Soup
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- 2 pounds rutabaga, shredded
- 2 pounds parsnips, shredded
- 1 bunch collard greens, shredded
- 1 bunch chard, shredded
- 1/2 pound pasture raised, ground turkey (feel free to use a pound if you want more protein; if you do, be sure to increase the spices below)
- 2 t sea salt
- 1/4 t sage
- 1/8 t dried thyme
- 1/8 dried ginger
- 8 C of water (more or less depending upon your desired consistency)
- In a skillet, add turkey and seasonings, and brown.
- Shred/rice rutabaga, parsnips, collard greens and chard in a food processor.
- In a large soup pot, add all vegetables to water. Heat to a boil then reduce heat to a simmer. Simmer for 30 minutes or longer.
- Once vegetables are tender, with a stick blender, puree the vegetables. Add browned turkey and stir.
- You can use chicken/turkey broth in place of the water. If you are not following an AIP approach to eating, you could use traditional turkey/chicken/pork sausage that includes non AIP compliant spices.
- I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal.
- To enrich the flavor, you could roast the parsnips and rutabaga in the oven. Simply cut into pieces, coat with organic red palm oil, spread evenly on a cookie sheet, and bake at 375 degrees for 40 minutes.
- Once they are done, add them to the other vegetables that have already been simmering, and puree.
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