There are three reasons why I like the fall; one because the leaves are amazing and it makes me want to be outside.
Two the fashion is so stylish, scraves, boots, knee high socks, lots of layers… LOVE. Sometimes less is NOT more. And three because root vegetables complete me.
You know that scene in Jerry Maguire where Tom Cruise confesses his love to Renee… That’s what I do with my sweet potato before I eat it. I have seriously never met one I didn’t like.
Oh wait scratch that, there are four reasons why I love the fall, soup. But there was this one time… I feel a story coming on, hang on let me get my cardigan and put on my indoor sneakers.
I don’t just want him to be neighbour I want him to be my dad.
I don’t actually have a soup story I just really wanted to post that clip of Mr Rogers.
Ok here’s my soup
Turkey Salsa soup
1 large white onion chopped
10-15 mushrooms sliced
5 cloves garlic pressed
2 1 litre containers of organic vegetable broth
1 jar of neal bros salsa medium heat
3 sweet potatoes peeled and chopped
3 carrots peeled and chopped
4 celery stalks chopped
1 head of black kale (also known as dinosaur kale)
4 turkey sausage
salt and pepper to taste
Splash of olive oil
Ok first up we need to make a mirepoix, look at me using my fancy cooking words… For those of you who don’t speak chef a mirepoix is a mixture of carrots, celery and onion. So get those into your pot also throw in your mushrooms with a splash of olive oil, some garlic, salt and pepper then turn down the heat to about medium .
While you have your base started, in a separate pan start cooking up your sausage. I like to squeeze the meat out of the casing. Just think of it as a cold tube of toothpaste (for all the vegans out there I apologize if I have now ruined your teeth brushing experience) Plus the casing kind of grosses me out a little bit.
Once your sausage is fully cooked just set aside, you won’t be adding that into the soup until later.
Back to the mirepoix, so once the veg are slightly cooked you are going to add in your sweet potato the vegetable broth, jar of neal brothers salsa and then bring that up to a boil. Once you get that boiling turn your heat way down to low cover your soup and let it simmer for about 40 minutes.
After the 40 minutes check and make sure your sweet potato are fully cooked, if all is looking good throw in your turkey sausage and kale and continue to simmer just until the kale starts to wilt, I would say about 10 to 15 minutes.
All that’s left to do now is serve it up and enjoy. This soup goes really well with some organic blue corn tortilla chips, or if you’re feeling super ambitious you could always throw together some sweet potato corn bread. Once I’ve perfected mine I’ll be sure and share it… it’s how I roll.