Did you make this recipe? Please give it a star rating below!
Creamy Parsnip Soup. with Andouille Sausage and Collard Greens. Dairy Free, Paleo and Clean Ingredients!
Peel and smash garlic and onion and parsnips.
Cut sausage into quarters and dice.
Heat a large soup pot over medium high heat. Once hot, add butter and then garlic, onion, parsnips, salt and black pepper. Cook, stirring occasionally, for 10 minutes.
Add broth and sprig of rosemary. Bring to a boil. Once boiling, reduce heat to a simmer and continue cooking, uncovered, for 15 minutes or until parsnip chunks are fork tender.
In the meantime, heat a large non-stick frying pan over medium heat and sauté the sausage for 10 minutes. Drain from fat and set aside.
Remove pot from heat and carefully remove rosemary sprig. If there are any small rosemary leaves try to remove with a tongs.
Puree soup using an immersion blender (or carefully in small batches in blender or food processor).
Return pureed soup to stove over medium heat and add sautéed sausage and collard green leaves.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.