Sweet Potato Soup
Indulge in the ultimate comfort with our hearty and nutritious Sweet Potato, Sausage, and Kale Soup! Packed with flavorful and wholesome ingredients, this soup is a delightful blend of savory and satisfying goodness. Join us in the kitchen as we guide you through the simple steps to create this delicious bowl of warmth.
6
Serving size
35
Pork
Ingredients
Fresh:
12 oz andouille sausage (any sausage will do)
2 sweet potato, diced
1 bunch kale, chopped
1 large white onion, diced
6 cloves garlic, minced
5 cups bone broth (Fond recommended)
1 (13.5-ounce) can full-fat coconut milk
5 leaves of fresh sage
1 sprig fresh rosemary
Pumpkin seeds (for topping)
Parmesan cheese (for topping)
Staple:
2 tablespoons avocado oil
1 teaspoon of apple cider vinegar
1 teaspoon ground turmeric root
2 teaspoons smoked paprika
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Red pepper flakes (for topping)
Grass-fed organic meat and organic non-gmo veggies are linked where available
6
Serving size
Directions
Print Recipe- If you haven't done so already, slice the sausage into bite-sized pieces.
- Heat up a large pot over medium heat and drizzle in the avocado oil. Brown the sausage for about 2 minutes until it gets a nice sear.
- Transfer the browned sausage to a clean plate and set it aside.
- Now, peel and dice the sweet potatoes.
- In the same pot, add the remaining 1 tablespoon of oil. Throw in the diced onion and sauté for 5 minutes until it's softened. Toss in the minced garlic and sauté for an additional 30 seconds.
- Combine the sweet potatoes, sage, apple cider vinegar, smoked paprika, turmeric, rosemary, the reserved cooked sausage, salt, and pepper. Stir until everything is well mixed. Pour in the bone broth and bring it to a boil. Reduce the heat to simmer (medium-low), cover, and let it cook for 15 minutes until the sweet potatoes are tender.
- While that's simmering away, prep the kale by removing the woody stems and chopping up the leaves.
- Fish out and discard the sage and rosemary sprig. Stir in the coconut milk and fresh kale and bring it back to a quick boil. Stir for 1-2 minutes to let the kale soften.
- Dish up the luscious soup in bowls, and top each serving with pumpkin seeds, grated Parmesan cheese, and a dash of red pepper flakes.
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