Paleo Sausage Soup
Ingredients
The soup
-
1
tbsp
avocado oil
-
1
lb
ground Italian sausage
-
2
large
potatoes, cut into small cubes
-
4
cups
kale, roughly chopped
-
6
cups
chicken broth
-
1
lemon
juice of
-
Salt
to taste
-
Pepper
to taste
For the roasted garlic
-
2
large heads
garlic
-
2
tbsp
avocado oil, divided
-
1
small
shallot, diced
-
2
sprigs
fresh thyme
-
2
sprigs
fresh parsley
-
4
fresh
sage leaves
Instructions
- Preheat the oven to 400°F and dice the shallot.
- Prepare the garlic by peeling away the loose outer layers and trimming the top to expose the cloves.
- Place the garlic heads in an oven-proof dish, drizzle with avocado oil, and sprinkle with salt. Wrap in foil and roast for 40 minutes.
- In a large pot, heat 1 tbsp of avocado oil over medium heat and cook the shallot for 2-3 minutes.
- Add the ground sausage to the pot, breaking it into small bits, and cook until browned (about 7-8 minutes).
- While the sausage cooks, chop the potatoes and kale, and tie the herbs together.
- Once the sausage is browned, add ½ cup of chicken stock to deglaze the pot, then add the remaining stock, potatoes, roasted garlic, herb bundle, and lemon juice. Season with salt and pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook until potatoes are tender (about 15-20 minutes).
- Remove the herb bundle and stir in the kale, cooking until wilted (2-3 minutes).
- Taste and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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