A New Twist on Favorite Fall Soup

Can you smell it when you walk outside?  Can you feel it in the air?  Fall is here!  The last few days the cool, crisp weather has enticed me to want to open the windows, curl up in a blanket, eat soup, and read until my heart is content.  There are so many things I love about fall… boots, scarves, sweaters, Honeycrisp apples, pumpkins, wine tasting, leaves changing color, bon-fires, football…I could go on!

Bean and Corn fields in Southwest Iowa are ready for harvest.

A few weeks ago we invited some of our closest friends over to cheer on the Iowa State Cyclones as they took to the field to duke it out with their in-state rival the Iowa Hawkeyes.  It was quite the battle and thankfully Iowa State prevailed!  Until next year Hawkeyes!

As fun as it is to watch football and cheer on the winning team with friends, sharing great food makes it even better!  The 60-degree weather was begging for a hearty comfort dish as part of the menu. Recently, per my doctor’s suggestion, I began living the Paleo lifestyle. (I’ll share more on this in another post.) On game day, we had enough food to feed an army but entertaining others and creating a menu when you are on a special diet takes some consideration.  So what did we serve?  I decided to re-create one of my favorite soups for our guest and made a special version for myself.

Years ago when I worked at the Olive Garden, I became a huge fan of their Zuppa Toscana Soup.  Traditional Zuppa Toscana ingredients consist of sausage, potato, and kale complimented by a heavy cream broth.  As delicious as potatoes and heavy whipping cream are, they are not exactly Paleo approved ingredients.  With some creativity and crossed fingers, I made some alterations to the traditional recipe and consider it to be a success. How do I know it is a success? It has been husband approved on more than one occasion!  Seriously, I can't stop making this soup!

Begin by peeling and cubing a whole turnip. Trust me, once they are cooked they taste just like a potato! 

Next, chop an onion or a leek.  I used a leek.  Their flavor is similar to what I imagine would happen if an onion and piece of celery had a baby.  The flavor can be quite strong so start with a small amount.  You can always add more. 

In a large pot, combine the turnip, onion, and browned sausage.  Then add the chicken broth.  Simmer for 10 minutes.  Finally, add  kale, almond milk, and coconut milk.  Season with salt and pepper.  Simmer for 10 more minutes.  Enjoy!

Paleo Zuppa Toscana
(recipe adapted from Paleo Cupboard)

Ingredients

1 Turnip peeled and cubed

1 c. onion or leek chopped

3 cloves garlic chopped

1 lb. ground sausage or turkey

6 c. Chicken stock (Homemade is best - if Paleo read the store bought ingredients carefully)

½ c. Almond Milk

½ c. Coconut Milk (we want the full calorie one, skip the lite verision)

Salt and Pepper

Process:

1.  Peel and chop the turnip, onion, and garlic.

2.  Place the sausage in a pan and cook until no longer pink. Drain off excess grease.

3. In a large stockpot, combine the chopped ingredients and the sausage.

4. Add the chicken broth and simmer for 10 minutes.

5. Add the remaining ingredients and simmer for an additional 10 minutes.

*If you desire a richer broth, replace the almond milk with coconut milk.

6.  Serve and Enjoy!