Sausage and Kale Soup
Servings: 6 Servings
Ingredients
Protein:
- 1 lb Andouille sausage or smoked sausage, sliced into rounds or Ground Turkey
Vegetables:
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 cups fresh kale stems removed, chopped
- 2 medium sweet potatoes peeled and diced
Liquids & Broth:
- 4 cups low-sodium chicken broth
- 1 can 13.5 oz coconut milk
Seasonings & Aromatics:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp allspice
- 1/4 tsp cayenne pepper optional, for heat
- 1/2 tsp fresh thyme or 1/4 tsp dried
- Salt and black pepper to taste
Add-ins:
- Juice of 1 lime
- 1/4 cup fresh cilantro chopped
Instructions
Cook the Sausage:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove and set aside.
Sauté Vegetables:
- In the same pot, add the remaining olive oil. Sauté the onion, garlic, and bell peppers until softened, about 5 minutes.
Build the Base:
- Stir in the cumin, smoked paprika, allspice, cayenne (if using), and thyme. Cook for 1 minute to toast the spices. Add the sweet potatoes and stir to coat.
Simmer the Soup:
- Pour in the chicken broth and coconut milk, stirring well. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the sweet potatoes are tender.
Add the Kale and Sausage:
- Return the cooked sausage to the pot and stir in the kale. Simmer for another 5 minutes, until the kale is wilted and tender.
Finish with Citrus and Herbs:
- Stir in the lime juice and adjust seasoning with salt and black pepper. Remove from heat and garnish with fresh cilantro.
Notes
Serving Suggestions
Serve hot with a side of grilled Cuban bread or My V.I. Johnnycakes.Pair with a refreshing glass of passion fruit iced tea or a light tropical white wine like Sauvignon Blanc.
Enjoy the warmth and tropical essence of this vibrant soup!