Rustic Turnip Green Soup with Rice and Root Vegetables
Equipment
- Large Dutch Oven or Stock Pot: Ideal for even heat distribution and long simmering.
- Wooden Spoon or Spatula For stirring ingredients gently.
- Chef’s knife and cutting board To chop all your vegetables and sausage.
- Measuring cups and spoons For accuracy with your rice, broth, and seasonings.
- Ladle To serve up the finished soup generously.
Ingredients
Vegetables & Greens
- 2 cups chopped turnip greens washed and tough stems removed
- 1 cup diced turnips peeled and chopped into ½-inch cubes
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 cup chopped potatoes Yukon gold or red work best
- 1 cup chopped parsnips optional, for sweetness
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Protein & Add-Ins
- 8 oz Conecuh sausage sliced (or any smoked sausage you prefer)
- ¾ cup long grain white rice uncooked
- 6 cups chicken broth or use vegetable broth for a vegetarian version
- 2 tablespoons olive oil
Optional Flavor Boosters
- 1 tablespoon apple cider vinegar to finish the soup
- 1 teaspoon crushed red pepper flakes for heat
- Fresh thyme or rosemary sprigs while simmering
Instructions
Step 1: Brown the Sausage
- Start by heating the olive oil in your Dutch oven over medium heat. Add the sliced Conecuh sausage and cook until it’s browned and slightly crispy on the edges—about 5-7 minutes. This step adds smoky depth to your soup base. Remove sausage and set aside.
Step 2: Sauté the Aromatics
- In the same pot (don’t clean it—those brown bits are flavor gold), add your onions, carrots, and celery. Sauté for 5-6 minutes until they begin to soften. Add garlic and smoked paprika and cook for 1 minute more.
Step 3: Build the Base
- Add in the turnips, potatoes, and parsnips. Stir everything together to coat the vegetables with the seasoning. Pour in the chicken broth and bring the pot to a gentle boil.
Step 4: Simmer the Soup
- Reduce the heat to low, add the rice, and return the sausage to the pot. Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the root vegetables are soft.
Step 5: Add the Greens
- Add the chopped turnip greens during the final 10 minutes of cooking. They’ll wilt down quickly and infuse the soup with their signature earthiness. Taste and adjust seasoning with salt, pepper, and a splash of apple cider vinegar for brightness.
Step 6: Serve It Up
- Ladle the soup into bowls and serve hot. If you're feeling fancy, garnish with a drizzle of olive oil or a few flakes of red pepper for heat.