Tuscan Kale and Potato Soup
Author: Kari - CookingUpClean
Recipe type: Soups
Cuisine: gluten-free, dairy-free
Serves: 6 servings
- 1 pound Italian sausage
- 1 medium onion, diced
- 4 garlic cloves, minced
- 8 cups low sodium vegetable or chicken stock
- 4 cups sliced potatoes (I used fingerlings for cute little circles)
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 3 cups kale, chopped
- ½ cup coconut milk kefir (or coconut milk, or dairy cream)
- 1 tablespoon gelatin (optional)
- salt to taste
- manchego (or parmesan) cheese, grated for topping (optional)
- In a frying pan, brown the sausage with the onion and garlic.
- While sausage is browning, place broth, potatoes, oregano and pepper flakes in saucepan and heat to boiling.
- Once sausage is browned, add it to the saucepan and boil until potatoes are tender.
- Add kale, coconut kefir (or cream) and gelatin (if using).
- Spoon into bowls and top with cheese if desired.
Calories: 520 Fat: 23g Carbohydrates: 57g Sodium: 1116mg Fiber: 6g Protein: 22g
Recipe by at https://www.cookingupclean.com/tuscan-kale-potato-soup/
3.5.3239