Published:
Aug 16th 2022
by 
Last updated: Dec 18th 2024
This Kale Soup with Sausage uses ground Italian sausage. Ground Italian sausage has a fennel, licorice-like flavor that stands out in the soup. The veggies we used in the soup were cauliflower, turnips, and kale. Cauliflower has a mild flavor, so it absorbs the taste of the other ingredients in this soup. More importantly, cauliflower is relatively low in carbs, so you will not be stacking up too many carbs with this soup. Cauliflower is also rich in choline, an essential nutrient lacking in many diets.
On the other hand, turnips have a mildly spicy flavor, and it gives you the starchiness you're craving - with way fewer carbs than, say, potatoes. Turnips are also rich in immune-boosting vitamin C. We also added kale which has an earthy, bitter taste offset by the turnips and cauliflower. Besides being low in carbs, kale is packed with Vitamins A, K, and C, adding lots of nutrition to this soup. As the vegetables simmer in the soup, they develop a sweet yet nutty flavor, making them more delicious. Finally, we used coconut milk instead of heavy cream to give this soup a creamy feel without adding dairy. The coconut milk makes the soup nice and creamy, but it adds a rich undertone to the soup.
Time & Serves
Ingredients
2 tablespoons Olive Oil
1 pound Ground Italian Sausage
1 White Onion, chopped
1 Bell Pepper, chopped
2 cloves Garlic, minced
1 Bay Leaf
1 tablespoon Fresh Thyme leaves
1 Turnip, peeled, diced into 1/2-inch pieces
4 cups Vegetable Broth
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1 head Cauliflower, leaves and stem removed, cut into florets
1 bunch Kale, roughly chopped
1/4 cup Coconut Milk
Instructions
To a large pot, add the olive oil.
Add the Italian sausage and cook it for 5-8 minutes, breaking it into smaller chunks with a wooden cooking spoon until brown.
Add the onions, bell peppers, and garlic and cook for 2-3 minutes until the onions are translucent.
Add the bay leaf, thyme, and turnip, and cook for 3 minutes.
Add the vegetable broth, salt, black pepper, cayenne pepper, and cauliflower and stir to combine.
Bring the soup to a boil. Cover the soup, decrease the flame to medium-low and cook it for 30 minutes until the turnips are tender.
Stir in the kale and coconut milk, and cook the soup for another 2 minutes.
Ladle the soup into bowls and enjoy!
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