Creamy Sausage and Kale Soup. A dairy free meal in a bowl loaded with kale, carrots, sausage and coconut milk that tastes nothing like coconut!
If you aren’t familiar with Pacific Foods, they make everything from broths, stocks and my new favorite product – Organic Bone Broth to soups and non-dairy milks with a lot in between. They are based in Oregon and I have to admit that while I used a fair amount of their products prior to my trip, what I learned during the weekend I spent with them blew me away.
I think it is rare to say this but Pacific Foods truly doesn’t give themselves enough credit. They are doing good work. In an environment riddled with companies overly focused on marketing and not on ethics and values, it was so refreshing to learn that Pacific Foods not only talks the talk, but walks the walk.
Also, let’s be clear – they are not paying me to say this – I was seriously super impressed with how this family-owned company is doing business.
For me it was the little things that made the most difference. How much Pacific Foods cares about the quality of its ingredients, how much they will NOT compromise on quality. So much so that they started their own organic dairy farm so that they could control the source of milk products (and the treatment of the animals) for their soups and other products that have milk or cream added.
Things like caring about organics and NON-GMO ingredients, being committed to not only controlling their supply chain but constantly improving it. This is a big deal you guys. So many (too many actually!) companies drive their supply chain based on cost first. And, you know what that means. Low cost tends to equal lower quality.
Like I said, when I went down there, I was already an occasional customer but truth be told, I still thought of them as a packaged foods company and in our house, we really try to limit our intake of packaged foods. After visiting and learning first-hand how much care is put into sourcing high-quality, GMO-Free, mostly organic ingredients, I have no hesitation in stocking my pantry with Pacific products. When it comes to prepared food, I am not sure if there is much higher quality out there.
As soon as I got back, I started experimenting with one of their newest products – Organic Chicken Bone Broth. You know I like to make at least one big pot of soup per week in the cooler months and even though I try to keep my freezer stocked with a variety of my homemade broths (Chicken, Beef, Shrimp, Flu Fighter Stock), it’s sometimes just hard to keep up.
Having a high-quality product that I can rely on as a base for my soups is a big deal and I am loving the Organic Bone Broth. There are only 5 ingredients – Water, Organic Chicken, Organic Onion, Organic Apple Cider Vinegar and Organic Rosemary Extract and it’s sodium free so it makes a very versatile base for a variety of different soups, stews and chili’s.
A huge thank you to Pacific Foods for a wonderful and very informative weekend and for sending me a ton of Organic Bone Broth to play around with. I have made many soups with it that I can’t wait to share – this is the first one I’ve had time to re-make and photography for everyone (see previous post about being sick).
Now for the recipe – this Creamy Sausage and Kale Soup is Dairy Free, Gluten Free and Paleo. Loaded with kale, carrots and chunks of spicy sausage, it is a meal in a bowl. While there is coconut milk, there is no taste anywhere of coconut milk. It’s just lusciously creamy and rich. Plus, it freezes great!
- I used Pacific Foods Organic Chicken Bone Broth which is very low in sodium. If you use a homemade stock or other prepared broth, please adjust the salt accordingly. Always start with less as it’s easy to keep adding a bit more but very hard to fix the soup if it’s too salty!
- When I talk about stemming the Kale, I am referring to pulling the leaves off the stems. Here is a quick video showing how to do it. This is the quickest method, don’t waste time using a knife to cut the leaves off or pulling off one by one.
- DISCLOSURE: All elements of my trip were hosted and arranged by Pacific Foods.
7 Points Plus Per Serving -- Serves 7 - Individual Serving Size is 2 Cups
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 Tablespoons olive oil
- 2 medium cloves garlic, finely chopped
- 1 large yellow onion, finely chopped
- 1 Tablespoon kosher salt (see NOTES)
- 3/4 teaspoon whole fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 3/4 pound uncooked Hot Italian Chicken Sausage (or Pork), crumbled
- 3 medium carrots, peeled and cut into 1/8" rounds
- 2 medium stalks celery, cut into 1/8" half-moons
- 8 cups chicken broth or stock (see NOTES)
- 1 dried bay leaf
- 1 head Lacinato Kale, stems removed, cleaned and cut into bite sized pieces
- 1 13.5-ounce can full fat coconut milk
- Finely chop garlic and onion. Or use the food processor to save time! Peel carrots and cut into 1/8" rounds. Cut celery into 1/8" half-moons.
- Remove sausage from casings (if in casings). Measure spices. Clean kale, remove stems and chop into bite sized pieces.
- Heat a large soup pot over medium heat. Once hot, add oil then chopped garlic, onion and spices (salt, fennel, black pepper, red pepper). Cook 8 to 10 minutes, stirring occasionally, until onions are soft and spices are fragrant.
- Add crumbled sausage and use a wooden spoon or spatula to break up even further into bite sized pieces. Cook 4 to 5 minutes, stirring occasionally, until most of the pink is gone.
- Add carrots and celery. Saute 2 to 3 minutes.
- Next, add broth and bay leaf. Raise heat to high and bring to a boil.
- Once boiling, add kale, cover and immediately lower heat to a simmer. Continue cooking for 8 to 10 minutes or until kale is softened.
- Remove from heat and discard bay leaf. Slowly stir in coconut milk until fully dissolved. Serve warm and Enjoy!