Description
This soup has all the makings of a classic winter soup. It’s warm, hearty and filling enough to be the meal of the holidays!
Ingredients
Units
Scale
- 1 1/2 lb. Canino's Hot Italian Sausage, crumbled
- 3 Garlic Cloves, minced (or more to taste)
- 8 cups Kettle &; Fire Chicken Broth, low sodium
- Fresh Parsley, chopped
- 1 bundle Kale, diced (around 9 whole leaves)
- 3 lb. Red Potatoes, cubed (some skin on for texture)
- 1 tsp Himalayan Pink Salt
- 1 1/2 - 2 tsps Freshly Ground Black Pepper
- 1 cup Oat Milk, or milk of choice
- 4 tbsp Bob's Red Mill® Gluten-Free Whole Grain Oat Flour
- 8 Scallions, diced (reserve 3 for topping)
- 1 lb. Asparagus, trimmed and diced
- 1/4-1/2 cup Native Forest Simple Organic Coconut Cream, Unsweetened
- Optional: Parmigiano Reggiano Rind
- 1 loaf Crusty Garlic Bread
Instructions
- Cook the sausage: On medium high heat, brown the sausage until it looses its pink color; about 5-7 minutes. Drain the meat on a paper towel lined plate.
- Veggies: Prep all your veggies and set aside.
- Cook the veggies: In a heavy Dutch Oven or large pot, add the avocado oil and heat over medium-high heat. Add the potatoes, kale, salt and pepper and cook for 5 minutes until the vegetables become somewhat tender; stirring occasionally.
- Sauté the garlic: Add in the garlic and cook until fragrant, about 1 minute. Pour in the broth, stir, and bring to a boil.
- Cook: Once it is boiling, cover and cook for 10-15 minutes; stirring occasionally.
- Stir in the milk mixture: In a separate dish, whisk together the milk and flour. Stir the mixture into the pot, and let it come to a boil again. Boil gently for 3-5 mins until it thickens, stirring frequently. (Add the parmesan rind once the flour mixture has been incorporated thoroughly).
- Add remaining veggies & sausage: Next, add the diced scallions, asparagus and sausage. Reduce the heat to medium and simmer for about 7-10 mins, or until all the vegetables are tender. Stir occasionally.
- Stir in cream of choice: Lastly, stir in the cream until nicely incorporated.
- Garnish: Top off each bowl with fresh parsley and the remaining scallions.
- Serve: Enjoy with a side of crusty garlic bread.
Notes
- Prep Time: I always cook this with my husband! If I prep the ingredients by myself, it takes me 45 minutes. If my husband helps with prep, it takes about 35 minutes.
- Kale: I get the large bundle that isn’t pre-packaged. (Remove the rib because it tends to be very fibrous).
- Trimming Asparagus: Grab several spears, grasping the stems in one hand and the bottoms in the other, and bend the asparagus in half. It’ll snap where the tough stalk meets the tender spear.
- Flour: A great alternative is oat flour or this paleo baking flour combination blend. Both work well.
- Parmesan Rind: I love this addition, because it adds such a nice flavor that you can’t get from other ingredients. (Remove the rind before serving, or you can actually eat it).
- Cream: Use 1 cup heavy whipping cream, 1 cup half and half, or 1/4-1/2 cup coconut cream. (If you use coconut cream, start with 1/4 cup first and then go from there).
- Quantity: This makes 6 very large bowls.
- Category: Main Course, Soup
- Cuisine: Italian