Ingredients
- 2 tsp olive oil
- 2.5 C leeks, chopped
- 3 clove garlic, minced
- 1 carrot, cut into thin half-circles
- 1 celery stalk, thinly sliced (or sub 3 napa cabbage leaves and a sprinkle of celery seed)
- ¼ tsp dried chile flakes
- 1 tsp dried thyme
- 1/8 tsp dried sage
- ¼ tsp salt
- 1/2 C tomato sauce
- ¾-1 lb. butternut squash cubed (about 2½ cups)
- 1/2-3/4 lb turnips cubed (about 2 cups)
- 2 T Better Than Bouillon Organic Chicken Base
- 1¾ cups water (enough to cover your ingredients)
- 2 bay leaves
- 20 kalettes pulled from the stalk
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large saucepan set over medium heat.
- Add the leek and cook, stirring occasionally, until it starts to soften, about 5 minutes.
- Add the garlic, carrots, celery, dried chile flakes, thyme, sage and salt. Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomato sauce and cook for one additional minute.
- Stir in the butternut squash, turnips,chicken base, water and bay leaves. Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until everything is are tender, 15 to 20 minutes.
- Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
- Stir in the kalettes, keep soup covered and on low temp until kalette is tender. Add salt and pepper (if desired)
- Best if this sits overnight to let the flavors come together.
- Serve with your favorite crusty bread and shredded aged white chedder cheese.