It maybe going a bit too far claiming Kale is the “new beef” but the health benefits of adding kale, if even to just your soup, are enormous.
Loaded with antioxidants it boosts your immune system. Both high in fiber and vitamin k, it also contains fatty acids that aid with inflammation. Extensive research heralds it is one of the best bangs for your buck as far a green veggies go.
The great thing about adding it to this soup recipe is that its often bitter flavor can me married with sausage, white wine, sweet onion and lemon, making for both a hearty and healthy spring soup. Pairing with a pint of Guinness can round this soup off nicely! This recipe came about when I tried to duplicate my husband favorite soup from a local restaurant and I was happy to get more kale into our diet.
Sausage & Kale soup
|Meal type||Celery, Chick Peas, Kale, Potato|
- 1lb organic sweet pork sausage kale - if you like tender kale use organic baby kale, if you like more of a tooth to your kale use any type of full grown organic kale
- organic potatoes
- 1 large sweet onion
- 3 large cloves of garlic
- organic chicken broth
- organic celery
- 1/4 of a lemon
- splash of white wine (if wanted)
- chick peas or white beans
|1||Slice the onion lengthwise, chop the sausage into bite size pieces. Chop the garlic.|
|2||Put the onions and sausage in a pan and sauté' on a low-med heat. You're looking for a little caramelization. add the garlic close to the end. Deglaze the pan with a little broth.|
|3||Add this mix to the chicken broth. Dice the potatoes and celery add to broth, bring everything to a bubbling simmer, try not to boil.|
|4||When the potatoes get soft, add the kale (if you're using full grown kale chiffonade crosswise into thin ribbons and simmer for 10 more minutes, then add a splash of white wine and squeeze and toss in a 1/4 of a lemon.|
|5||Sometimes I toss in chick peas or white beans if I have them on hand. Good every which way... |