Potato Sausage Coconut Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil, split in half.
02 -
1 pound ground Italian sausage.
03 -
1 large white onion, chopped into cubes.
04 -
6 cloves garlic, finely chopped.
05 -
4 cups veggie broth.
06 -
5 leaves fresh sage.
07 -
2 carrots, cut into thin rounds.
08 -
1½ pounds sweet potato, cubed.
09 -
1½ teaspoons smoked paprika.
10 -
1 (15-ounce) can white beans, washed and drained.
11 -
1 (15-ounce) can full-fat coconut milk.
12 -
2 large handfuls kale leaves, torn up.
13 -
Salt and fresh-ground black pepper, as needed.
# Instructions:
01 -
Warm 1 tablespoon oil in a stockpot on medium-high heat. Break up sausage while cooking until it's brown all over. Set aside on a plate.
02 -
Pour in the other oil, toss in onion and cook about 5 minutes till soft. Throw in garlic and stir for another minute or two until you can smell it.
03 -
Mix in broth, sage, carrots, sweet potato, paprika, beans, and half the cooked sausage. Cover pot and let bubble for 15 minutes until you can easily stick a fork in the potatoes.
04 -
Stir in coconut milk and add kale, let cook briefly until kale gets soft. Take out the sage leaves. Add salt and pepper how you like it.
# Notes:
01 -
Try using plant-based sausage to make it veggie-friendly.
02 -
You can add pumpkin seeds and microgreens on top if you want.
03 -
Keep half the sausage to scatter on top of each bowl.