9Sep, 16

Chicken Sausage + Kale + Red Potato Soup

Jump to recipe

Ingredients:

1 Tbsp coconut oil
2 Tbsp avocado, or olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 package (12-ounce) chicken & apple sausage (such as aideals- gluten free, no nitrates), sliced into bite-size rounds
4 cups torn lacinato kale leaves
sea salt and fresh ground pepper, to taste
1 sprig fresh rosemary
1/2 tsp fresh or dried thyme leaves
3 cups chopped new red potatoes
32-ounces low-sodium chicken broth
1 cup unsweetened coconut milk, almond milk, or cream from grass fed cows

Category Dinner Recipes Sides

Persons

1 Tbsp coconut oil
2 Tbsp avocado, or olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 package (12-ounce) chicken & apple sausage (such as aideals- gluten free, no nitrates), sliced into bite-size rounds
4 cups torn lacinato kale leaves
sea salt and fresh ground pepper, to taste
1 sprig fresh rosemary
1/2 tsp fresh or dried thyme leaves
3 cups chopped new red potatoes
32-ounces low-sodium chicken broth
1 cup unsweetened coconut milk, almond milk, or cream from grass fed cows

Melt coconut oil, & olive oil in a large stock-pot over medium-high heat.
Add onions, garlic, sliced sausage rounds, kale, salt, pepper, rosemary sprig and thyme; Stir to combine and cook for 8-10 minutes, stirring until onion is translucent, & sausage is browned.
Add potatoes, & broth; bring to boil. Reduce to a simmer and continue to cook for 15 minutes, or until potatoes are tender.
Add milk, stirring to combine, and simmer a few more minutes.
Remove rosemary sprig. Let cool for a few minutes.