It’s full on soup season here in Colorado. I like to have a warm bowl to heat up at the end of a cool and busy days. With the holidays happening there are little sweet indulgences and treats that we want to indulge in and it is nice to have some healthy meals in the mix to keep you feeling great. This soup is full of nutrients from the bone broth to the sweet potatoes and mixed greens. This is my gluten free and paleo adaptation of a Martha Stewart recipe. It is delicious and is definitely going to be in heavy rotation this winter. This soup would free really well too as the potatoes and greens will hold their texture.
This savory soup makes a great one pot meal for hosting family and friends for the holidays as well. I am serving this as a main dish with family for a holiday dinner with a beautiful cheese and charcuterie plate to start. Simple, delicious and not a lot of prep time or mess in the kitchen.
Cheers to the season!
Sausage, Sweet Potato & Kale Soup
- 2 sweet potatoes, cubed.
- 5 carrots, sliced.
- 3/4 pound sweet Italian sausage
- 1 bunch winter greens, kale and/or swiss chard.
- 1 yellow onion, diced.
- 5 cloves minced garlic
- 2 cups of bone broth
- grated pecorino cheese
In a large pot, saute onion and garlic on medium for 6 minutes. Next, remove sausage from casing and mix into pot and cook for 5 minutes. Add in carrots and sweet potatoes. Also add in 2 cups of bone broth and 2 cups of water. Bring to a boil. Add in greens and let simmer for 5 minutes. Serve with pecorino cheese.