by ffadmin | Sep 25, 2017 | Broths & Soups, Entrees
- 2 large sweet potatoes cubed
- 1 large onion chopped
- 6 cloves garlic minced/pressed
- 8-10 baby carrots halved
- 8-10 grape tomatoes
- 1 medium eggplant cubed
- 1 large bunch kale coarsely chopped
- 2 large portobello mushrooms cubed
- 1 quart low-sodium chicken or beef broth
- 1 14.5 ounce can organic diced tomatoes
- 1 teaspoon fennel seed
- 1/2 teaspoon thyme
- 1/2 teaspoon dried parsley
- 3 bay leaves
- Cayenne pepper to taste
- Turkey Sausages:
- 1 lb ground turkey
- 1 tablespoon red pepper finely chopped
- 1/2 small onion diced
- 1/2 teaspoon fennel seed
- 1 tablespoon dried parsley
- 1 clove garlic minced/pressed
- 1 egg
- 3 tablespoons ground flax seeds
Soup
Saute onions, sweet potatoes and carrots for five minutes.
Add garlic and broth and simmer one minute.
Toss in remaining ingredients and add more broth if needed.
Simmer on low heat covered for two hours. While simmering make Turkey Sausages
Turkey Sausages
Mix all ingredients and form into mini turkey balls the size of a quarter. Brown in pan coated with thin layer of chicken broth or olive oil spray. Turn frequently. Cut in half and saute the the middle. Add to soup.
