40 Days of Clear Consuming: Tuscan Kale and Potato Soup

Day 10 of 40

Initially posted on Cooking Up Clear [Photo credit: Kari Lund]

Prep time: 15 min

Cook dinner time: 30 min

Serves: 6-8

Elements:

• 1 pound Italian sausage
• 1 medium onion, diced
• 4 garlic cloves, minced
• 8 cups low sodium vegetable or hen inventory
• 4 cups sliced potatoes (I used fingerlings for cute little circles)
• 1 teaspoon oregano
• 1 teaspoon purple pepper flakes
• 3 cups kale, chopped
• ½ cup coconut milk kefir (or coconut milk, or dairy cream)
• 1 tablespoon grass-fed beef gelatin (non-obligatory)
• Salt to style
• Manchego (or parmesan) cheese, grated for topping

Directions:

1. In a frying pan, brown the sausage with the onion and garlic.
2. Whereas sausage is browning, place broth, potatoes, oregano, and pepper flakes in saucepan and warmth to boiling.
3. As soon as sausage is browned, add it to the saucepan and boil till potatoes are tender.
4. Add kale, coconut kefir (or cream), and gelatin (if utilizing).
5. Spoon into bowls and prime with cheese if desired.

Notes: Leftovers may be refrigerated or frozen.

Extra filling and nutritious meal concepts:

40 Days of Clear Consuming: Sausage and Goat Cheese Mini Quiche