sausage, kale and carrot soup

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Yesterday I got this pang in my chest...a need to go to the ocean, which I think about more times than I care to admit. I don't know what it is that draws me to it. I suppose it's the thing that draws so many to the shoreline. For me, it's an obsession, which can't be silenced. Most like going to the beach in the summer. It's obvious. I do too but I like the beach in the winter, fall and spring. 

My husband and I have taken several trips in the winter. Something we used to do more frequently pre-children. He reluctantly agrees to go even though he doesn't have the same fondness for the beach in the winter as I do. To me, perhaps one of loveliest things is waking up early, layering up with anything available in my suitcase and walking on the beach until my lips remind me that they're going to split if I don't immediately give them warmth. 

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The feeling of walking on an empty beach with nothing but the wind, sand and crashing waves feels a bit like: "shhhhh....relax". There isn't much room for thoughts because the experience itself is overwhelming. I don't know how to take it in more. I want to create extra space in my body, in my mind to preserve this feeling that can't be preserved. It's hard to put into words something visceral but the ocean does something to me. It transforms me. However, that feeling quickly fades once I'm frozen to the core. 

Such cold, blistery beach strolls call for warm food - mainly soup. One of the most delicious soups I've had after such a walk was at a local restaurant in the beach town we frequently visit. It was a sausage, bean and greens soup, which inspired me to make my own version of it. While I do eat legumes now and then, they're not a regular part of my diet anymore so I decided to skip them for this recipe. However, the soup does need some creaminess so I opted for potato instead. The combination of sausage, kale and potato is glorious. If you want a bit of a kick, feel free to use spicy sausage, which is my favorite, but in order for my kids to eat it, I try to stick to mild. Also, if you're strictly paleo, feel free to skip the potato all together. 

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  • prep time: 10 minutes
  • cooking time: 40-45 minutes
  • makes: 6 servings 

Ingredients

  • 1 tbsp olive oil
  • 6 medium carrots chopped into 1" pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb Italian mild or spicy sausage, casings removed
  • 1 russet potato, cut into bite size pieces (skip if strictly paleo)
  • 1 tsp apple cider vinegar
  • 1/2 tsp dry thyme
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 bunch kale, stems removed, torn into bite size pieces 

Equipment

  • large soup pot
  • wooden slotted spoon

Directions

Preheat soup pan on medium heat. Add olive oil, onion and a pinch of salt. Cook until onion is translucent - about 8 minutes.

Add garlic and sauté for 30 seconds. Add sausage to pan, breaking it up with wooden spoon into bite size pieces. Cook for 10 minutes, stirring frequently until browned.

Next, add carrots and potatoes and cook for 2 minutes, stirring continuously. Add rest of ingredients aside from kale and cook for 25 minutes. Add kale in the last 10 minutes of cooking. Serve right away or store in the refrigerator in an air tight container. 

* Soup always tastes better the second day

print recipe
sausage, kale and carrot soup
Ingredients
  • 1 tbsp olive oil
  • 6 medium carrots chopped into 1" pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb Italian mild or spicy sausage, casings removed
  • 1 russet potato, cut into bite size pieces (skip if strictly paleo)
  • 1 tsp apple cider vinegar
  • 1/2 tsp dry thyme
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1 bunch kale, stems removed, torn into bite size pieces 
Instructions
1. Preheat soup pan on medium heat. Add olive oil, onion and a pinch of salt. Cook until onion is translucent - about 8 minutes.2. Add garlic and sauté for 30 seconds. Add sausage to pan, breaking it up with wooden spoon into bite size pieces. Cook for 10 minutes, stirring frequently until browned.3. Next, add carrots and potatoes and cook for 2 minutes, stirring continuously. Add rest of ingredients aside from kale and cook for 25 minutes. Add kale in the last 10 minutes of cooking. Serve right away or store in the refrigerator in an air tight container. * Soup always tastes better the second day
Details
Prep time: Cook time: Total time: Yield: 6

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