It has been quite dreary here in North Carolina these past few days. As a remedy for the bad weather blahs, I decided to make one of my favorite soups. This is a relatively easy recipe that doesn’t have to simmer very long. It has loads of flavor and is great for leftovers as well. Happy cooking!
Sausage, Kale, & Sweet Potato Soup
- 1 pound mild sausage (I buy pastured pork sausage from PTB Farm)
- 2 bay leaves
- 1 bunch of kale, spines removed and chopped
- 2 teaspoons each of oregano, basil, marjoram, and pepper
- 1/2 small red onion, chopped
- 3 small sweet potatoes, peeled and diced into small chunks
- 5 or 6 small turnips, cut into chunks (I prefer white salad turnips)
- 2 garlic cloves, minced
- 1/2 cup full fat canned coconut milk
- 4 cups of broth (I make homemade broth)
- Brown the sausage and onions in a large soup pot over medium heat.
- Add the potatoes, turnips, and all other ingredients to the pot.
- Stir everything together and bring to a simmer. Turn the temperature down to medium low and let the soup continue to simmer until the potatoes and turnips are tender (about 20-30 minutes).
- Don’t have sweet potatoes or turnips? Try using whatever root vegetables you have on hand.
- The kind of sausage you use in this recipe will also make a difference. Want it a little spicy? Use hot sausage. Want extra flavor without all the heat? Try using chorizo or italian sausage.