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
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.