Italian Coconut Kale Soup (Whole30 Compliant)

Italian Coconut Kale Soup

Soup, soup, and more soup!  Seriously, you can make anything into a soup meal.  Well, other than chocolate chip cookies, and I’m guessing if you added hot fudge, you could do that too.  We had a few things in the refrigerator that I didn’t know what I was going to do with…kale, Italian sausage, chicken broth, and about 2/3 of a can of coconut milk.  Add an onion and soup is born!

A note about kale: I’m trying to force myself to like it.  I’ve sauteed it, baked it into chips, eaten in plain, and put it in smoothies.  I.  HATE.  IT.  But I actually loved it in this soup…so I guess that’s a good thing!  (On another note, what are your favorite kale recipes?  Maybe I’ll try some of them!)

 

Italian Coconut Kale Soup

Serves 4

1 pound Italian sausage, sliced thin

1/2 Tbsp fat of choice

4 C chicken broth

1 can coconut milk

1/2 to 1 C water (taste for your preference)

1 yellow onion, roughly chopped

3 cloves garlic, minced

5 oz washed kale, roughly chopped

salt and pepper

Italian parsley to garnish

1.- In Dutch oven, melt coconut oil over medium heat.  When oil is hot, add Italian sausage and raise heat to medium high.

2.- Sear the sausage, turn the heat down to medium low, and add onions, garlic, salt, and pepper.  Cook until onions start to get soft.

3.- Add chicken broth, coconut milk, and water.  Raise heat to medium high until liquid begins to simmer.  Add kale, lower heat slightly, and cover.  Let the soup simmer for 20-25 minutes.  Ladle into bowls, garnish with Italian parsley, and serve.

 

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