Tuscan Kale and Potato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Cuisine: gluten-free, dairy-free
Serves: 6 servings
Ingredients
  • 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)
Instructions
  1. In a frying pan, brown the sausage with the onion and garlic.
  2. While sausage is browning, place broth, potatoes, oregano and pepper flakes in saucepan and heat to boiling.
  3. Once sausage is browned, add it to the saucepan and boil until potatoes are tender.
  4. Add kale, coconut kefir (or cream) and gelatin (if using).
  5. Spoon into bowls and top with cheese if desired.
Nutrition Information
Calories: 520 Fat: 23g Carbohydrates: 57g Sodium: 1116mg Fiber: 6g Protein: 22g
Recipe by at https://www.cookingupclean.com/tuscan-kale-potato-soup/