Riverland Farm

Great cold weather soup.





Prep Time

1 1/2 hours


  • 2 tbsp olive oil
  • 6 oz sausage of your choice
  • 1 large onion, chopped
  • 3 parsnips, peeled and diced
  • 1 medium rutabaga, peeled and diced
  • 1 large carrot, peeled and diced
  • 14 1/2 oz can beef broth
  • 14 1/2 oz chicken broth
  • 1/2 tsp fresh or dried thyme
  • salt and pepper


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. Purée soup in batches in processor. Return to saucepan. Mix in thyme. Season with salt and pepper. Add sausage. (Can be prepared 1 day ahead. Cover and chill.) Heat through and serve.


Can use any sausage you like.

Wholesale Ordering

Please contact us for more information about wholesale produce.