Fall Soup Recipe – Sausage, Potato and Kale

Chilly weather calls for yummy soups to feed the soul. Here’s a great Sausage, Potato and Kale Recipe for you to all enjoy.

1 tbsp ghee or coconut oil
1 lb ground spicy Italian chicken sausage (preferably without added nitrates)
1 yellow or white onion, diced
3 cloves garlic, crushed
1 tsp smoked paprika
1 tsp smoked sea salt
1 tsp red pepper flakes
8 cups high quality beef or chicken stock
4-6 sweet potatoes, diced
4 cups kale, stemmed and torn into pieces
1 cup full fat coconut milk (see notes)
salt + pepper, to taste

In a large dutch oven or stockpot melt ghee over medium heat. Add in sausage and cook until browned. Next throw in your diced onions, paprika, smoked sea salt, and red pepper flakes and cook until onions soften. Add in crushed garlic and saute until fragrant. Pour in your stock and potatoes. Bring soup to a boil, and then reduce to a simmer until potatoes are almost cooked through, about 15 minutes. Next add kale. Then slowly stir in the coconut milk. Continue to stir until kale is wilted and potatoes are cooked through. Season to taste with salt + pepper. Serve!

A note on coconut milk: Try to get a coconut milk without any gums, stabilizers, or preservatives. When adding the milk to the soup, be sure the heat isn’t too high (medium low works fine) and that you are stirring frequently after adding. This ensures the fats and the proteins in the coconut milk will stay bonded, rather than curdling and separating.

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