This is a hearty harvest soup that tantalizes with sweet kohlrabi, spicy chipotle and smoky paprika. Like most soups, it ages well; make it the day before serving. If the kohlrabi root still has the leaves attached to the bulb, add them to the soup along with the kale.
Servings: 6 - 8
- 1 pound turkey sausage, casings removed (may substitute 1 1/2 cups cooked turkey. If leftovers are used, add the meat to the soup after the vegetables are tender. Heat until the turkey is warm.)
- 1 tablespoon olive oil
- 1 large leek (trimmed), white and light-green parts, cleaned and cut crosswise into thin slices
- 3 medium cloves garlic, minced
- 1 tablespoon Spanish smoked paprika
- 1 quart low-sodium chicken broth
- 15 ounces canned chopped tomatoes with chipotle, such as Muir Glen brand, with the juices
- 2 cups water
- 1 pound kohlrabi, peeled, cored and cut into bite-size pieces
- 1 pound unpeeled or peeled Yukon Gold potatoes, cut into bite-size pieces
- 3 medium carrots, peeled and cut crosswise into 1/4-inch coins (about a cup)
- 1 large bunch kale, stems and ribs removed, chopped (4 cups)
Place a large soup pot over medium heat. Add enough of the oil to coat the bottom, then add the turkey sausage to the pot and cook for 6 to 8 minutes, breaking up clumps as needed. (The sausage will not be cooked through at this point.)
Add the leek and garlic; cook for 5 minutes, stirring, until they have softened.
Add the Spanish smoked paprika, stirring to combine, then add the broth, chopped tomatoes and their juices and the water. Increase the heat to high and bring to a boil, then add the potatoes, kohlrabi, kale and carrots. Once the liquid returns to a boil, reduce the heat to medium-low. Cover and cook for 30 to 40 minutes, stirring occasionally, or until the vegetables are tender.
From Smithsonian Garden education specialist Cynthia A. Brown.
Tested by Cynthia A. Brown.
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