It’s
been a long time since I've last posted a recipe on here, and I hope
this one is worth your while! It is a humble little soup
that’s got sweet potatoes, red potatoes, savoy cabbage and
kielbasa. Quite honestly, I found this soup so comforting to eat
on cool spring nights. I love the heat of the kielbasa, smokiness of
the paprika, the tender bite of the cabbage and of course the
mild sweetness that the sweet potatoes bring to the table. In other words
this soup is notably flavorful! I know what you’re thinking, soup in
May? I love soup all year around! If you do not, reserve this
soup for a chilly night and allow it to comfort you with its
tastiness.
inspired by this recipe.
2 tablespoons extra-virgin olive oil
1 pound nitrite-free turkey or pork
kielbasa
2 medium onions, medium dice
2 teaspoons smoked paprika
3 garlic cloves, finely minced
2 large sweet potatoes , quartered
lengthwise cut crosswise into ¼” thick slices
1 pound small red potatoes, halved
lengthwise cut into 1/4” thick slices (I used a bag of mini potatoes; a mix of
purple, red and white.)
6 cups low sodium chicken broth
1 small savoy cabbage, sliced thin
Salt + pepper to taste
Heat the olive oil in a Dutch oven
or large heavy pot over medium-high heat. Add kielbasa, cook until brown,
stirring often about 8 minutes. Transfer the kielbasa onto paper towels to
drain. Add onions and garlic to pot and cook until translucent, stirring often,
about 5 minutes. Add all the potatoes and smoked paprika, cook until beginning
to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping
up browned bits. Reduce heat to medium-low; cover and simmer until potatoes are
softened, stirring occasionally, about 20 minutes. Using a potato masher, mash
some of the potatoes in pot. Add browned kielbasa to soup, stir in cabbage and
let simmer until completely tender, about 10 minutes. Season with salt and
pepper, divide among bowls and enjoy!
