Sausage Green Soup
Serves 7
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Cook Time
30 min
Cook Time
30 min
  1. 2 pounds rutabaga, shredded
  2. 2 pounds parsnips, shredded
  3. 1 bunch collard greens, shredded
  4. 1 bunch chard, shredded
  5. 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)
  6. 2 t sea salt
  7. 1/4 t sage
  8. 1/8 t dried thyme
  9. 1/8 dried ginger
  10. 8 C of water (more or less depending upon your desired consistency)
  1. In a skillet, add turkey and seasonings, and brown.
  2. Shred/rice rutabaga, parsnips, collard greens and chard in a food processor.
  3. 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.
  4. Once vegetables are tender, with a stick blender, puree the vegetables. Add browned turkey and stir.
  1. 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.
  2. I prefer a batch cooking method to ensure leftovers. Feel free to reduce quantities for a smaller meal.
  3. 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.
  4. Once they are done, add them to the other vegetables that have already been simmering, and puree.
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