This easy, seasonal dish will warm you up! Plus you get to use up all the fabulous root vegetables bursting from our gardens and farms.
By / Photography By Francine Spiering | January 31, 2016


2 quarts organic vegetable stock + scraps from cabbage, kohlrabi and turnip

1 mild dried chili (whole)

1 teaspoon ground cumin

2-3 large cloves of garlic, crushed

1 whole pasture-raised chicken (from Tejas Heritage Farm)

Savoy cabbage leaves (about 10 large ones, shredded)

1 bunch kohlrabi, bulbs peeled and diced (use the stems and leave for the stock)

1 medium turnip, peeled and diced

1 cup diced Spanish chorizo (from Phoenicia)

salt and pepper

Bring the vegetable stock to a simmer and add the stems and scraps of kohlrabi, turnip and Savoy cabbage. Add the whole chicken, the dried chili, garlic and cumin. Simmer on low heat for an hour.

Take out the chicken and let cool. Strain the stock. Take all chicken meat off the bone and keep until needed.

Bring the strained stock to a boil and add the Savoy cabbage, kohlrabi and turnip. Add the diced chorizo and simmer until vegetables are soft (but not mushy!)about 15-20minutes. Check the seasoning and finish with salt and fresh-ground black pepper to taste.

Add the chicken meat and warm through for another 5-10 minutes.

Serve with crusty sourdough.

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