I normally don’t post on the weekends, but with the snow in the Lehigh Valley today, I thought a soup recipe might be necessary. I’ll be headed out shortly to chaperone some cookie booth sales all day, but for those of you who are happily snowed in (or if you live elsewhere without snow and just want something delicious and healthy to warm you up today), give this soup a try! Also, if you can get there, the SteelStacks winter market will have many of these ingredients from 12-4 today. The veggies in this soup are all known “super foods” so it’s also jam packed with healthy nutrients and amazing flavor. Of course, one of the best things about soup is that you can’t really mess it up, so if you can’t get to the grocery store and are missing some ingredients, substitute as you see fit!
I’ve also included a ridiculously simple recipe for smoked turkey paninis that pair really well with this soup. So, curl up under a blanket, put on a good movie, and cozy up with this soup and sandwich duo. (It’s also a relatively quick meal to make on a weeknight!)
- 1 T. olive oil
- 1 onion (Jett’s Produce)
- 2 cloves garlic (Apple Ridge Farm)
- 1 c. steamed Brussel sprouts (I used leftovers from a dinner out)
- 3 c. turkey stock (I used homemade smoked turkey stock for a little extra flavor) (chicken or vegetable broth will work, too)
- 1 bunch kale (Jett’s Produce)
- 1 large sweet potato, cooked (I used a leftover baked one)
- Chop onions and mince garlic, then sauté in olive oil in large dutch oven.
- Roughly chop Brussels sprouts and add to onion mixture.
- Separate thick stems from kale, chop, and add to veggies in pan, saving leaves for later.
- Sauté veggies over medium-high heat until sprouts are just turning golden and onions are translucent.
- Add stock or broth to pan. Bring to boil over medium-high heat, then reduce heat and simmer 10 minutes.
- Chop sweet potato and kale leaves and add to soup. Simmer 5 minutes.
- Serve hot with paninis!
Turkey Paninis with Kale & Mozzerella
To make 2 paninis.
- good, crusty bread (we used seeded sourdough from Apple Ridge Farm)
- fresh mozzarella (Klein Farms)
- 4 kale leaves (use the thick stems in the soup)(Jett’s Produce)
- 4 slices turkey breast (I used leftover smoked turkey)
- Cut bread into four 1/2″ slices.
- Arrange kale leaves on 2 slices of bread.
- Arrange turkey on top of kale.
- Slice mozzarella and place on top of turkey.
- Add top piece of bread and grill on preheated panini press or tabletop grill for 3-5 minutes, or until bread is toasted and cheese is melted.
- Serve with soup!