February Soup

EAT PRODUCE IN SEASON! It’s fabulous February so I made a delicious soup for those who attended my cooking demonstration/tasting event and the response was FANTASTIC!


  • 1 medium bunch of Kale
  • 6 medium Carrots
  • 3 large Shallots
  • 1 large Sweet Potato
  • Kosher Salt & Black Pepper
  • 1 large Turnip
  • Water


  1. Wash and chop all ingredients and put in a large soup pot.
  2. Fill pot with water, add the salt & pepper and mix well.
  3. Cook over medium heat until the potatoes and turnips are fork tender.
  4. Puree and serve!

Feb. 6.2015 059

Yield: Approx. 10 Quarts

NOTE: This soup freezes beautifully….pour into individual serving containers and keep in the freezer for up to 2 months!


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