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Kohlrabi Kale Sausage Soup

Oil or butter

4 large sausages or bratwurst links (turkey, chicken, or pork)

2 green onions, finely chopped

1 tsp. salt

1/2 tsp each: garlic powder, oregano, black pepper

1 large or 2 small kohlrabi, peeled and cubed

1 large potato, peeled and cubed

1/2 C white wine

4 C low-sodium chicken stock

1 bay leaf

half bunch of kale, stems removed and chopped well

2 C carrot slices


Melt oil or butter in large stock pot over medium heat. Remove the meat casings and cook in pot until browned. Keep links intact at this stage. Remove and cover with foil. 

In the juices leaf tin pot, cook chopped onions until softened. Add salt, garlic powder, oregano, pepper, kohlrabi, and potato. Stir then cover to steam for 5 minutes. Add wine then scrape bottom to release caramelized bits. Cover and cook another 10 minutes.  Add stock and bay leaf, bring to boil. Lower heat to simmer for 20-25 minutes to be sure kohlrabi and potatoes are cooked. Remove bay leaf and discard. Using immersion blender (or food processor in batches), puree until completely smooth. 

At this point, taste, and adjust seasonings as desired - a bit more wine, a bit more salt, a bit more stock if too thick, etc. Stir to blend. 

Slice sausages into coins and add to pot along with kale and carrots. Stir and cook till carrots are softened. Serve warm. 


This entry is related to the following products. Click on any of them for more information.
Kale, Kohlrabi,