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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!
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. Sauté 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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.