Sausage, Kale, & Sweet Potato Soup

November 03, 2015

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

Ingredients

• 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)

Directions

1. Brown the sausage and onions in a large soup pot over medium heat.
2. Add the potatoes, turnips, and all other ingredients to the pot.
3. 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).

Possible Modifications:

1. Don’t have sweet potatoes or turnips?  Try using whatever root vegetables you have on hand.
2. 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.

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