Hearty Rutabaga Carrot Parsnip & Sausage Soup

2 tablespoons olive oil
6 ounces smoked turkey sausage, cut into 1/2-inch dice
1 large onion, chopped
3 small parsnips peeled, diced
1 medium rutabaga peeled, diced
1 large carrot peeled, diced
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can chicken broth
1/4 cup half-and-half
1 1/2 teaspoons fresh thyme leaves
Salt and pepper to taste

Heat oil in heavy large saucepan over medium-high heat. Add sausage and sauté until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes.

Add parsnips, rutabaga and carrot and cook 5 minutes, stirring occasionally. Add broths. Bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.

Puree soup in batches in processor. Return to saucepan. Mix in half-and-half and thyme. Season with salt and pepper. Add sausage. Ladle into bowls and serve.

Serves 2.

Adapted from fooddownunder.com.

 

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