Thursday, March 10, 2016

Sausage + Kale Soup

Can you tell that I'm on a sausage + kale hype right now?!
hee hee hee :)

This was a pretty simple soup to make. 
Just a lot of chopping and a lot of dumping into the pot!

And, between you and me, this is a delicious leftover dish for the day after its made ;)

Ingredients: {5+ servings}
  • 1 lb paleo approved sausage {I used 1/2 lb Applegate hotdogs + 1/2 lb Irish banger sausages}
  • 3 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tsp whole fennel seeds {best if toasted prior to using in dry pan for a couple of minutes}
  • couple pinches of sea salt and cracks of black pepper
  • 1 bunch of leeks, sliced 1/4 inches thick
  • 1 cup carrots, peeled and diced 1/2 inch thick
  • 1 1/2 cups celery, diced 1/4 inches thick
  • 2 cups chicken broth or other type of broth {if store bought, read labels-no sugar/additives/etc}
  • 1 bay leaf
  • 3 big handfuls of kale, chopped and most of the stems removed
Heat up olive oil in large pot over medium high heat on stove. Add onions, garlic, fennel seeds, salt and pepper and stir constantly for a few minutes until onions become translucent. Then add sausage and sauté until browned. Once sausage is browned, add all vegetables except kale and cook for about 15 minutes or until vegetables start to get tender. Add broth and bay leaf and cook for an additional 10 minutes or until vegetables are completely tender. Turn off heat, add kale and stir for a few minutes until it starts to wilt. Add more sea salt and pepper to taste. Serve!