Sausage and Kale Soup

I am not a lover of kale, but given my goal of creating nutrient dense, low carb meals for your nourishment and joy, it was hard to keep walking right on past the striking dark green leaves stacked so lovingly in the produce department of my local Trader Joe’s without depositing some in my cart (trolley).  I kept reminding myself that while I may not enjoy kale’s vitamin-laden charms, there are plenty of people who do.  Then I made you Sausage and Kale Soup.

Kale’s popularity has soared over the last couple of years, so at the suggestion of an acquaintance who regularly exclaimed – in an attempt to bring me over to the dark {green} side – “Don’t try to eat it raw!  Get the kale to cook down with some nice, healthy, tasty fats!  Cook it with sausages!” – I bring you Sausage and Kale Soup.

Yes, I cooked it with sausages and present to you a bowl brimming with hot, tasty, fatty, kale-y goodness.

This Sausage and Kale Soup is one of the recipes in my international best-selling The Keto Soup Bowl Cookbook.  Check it out for loads of other great soup recipes!

Sausage and Kale Soup

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  15 mins    |   Total time:  25 mins   |   Serves: 4

What You Need

• 3 cups / 1 ½ pints chicken stock
• 12 oz. / 335g tomatoes, roughly chopped
• 8 oz. / 225g celery, roughly chopped
• ¼ cup / 2 fl oz. heavy (double) cream
• 1 tsp. dried basil
• 1 tsp. sea salt
• ½ tsp. konjac flour / glucomannan powder
• 6 oz. / 170g kale, shredded and the stems removed
• 12 oz. / 335g pre-cooked sausages, cut in half lengthwise and then sliced

What You Do

1. Put the stock, tomatoes, and celery in a pan, bring to the boil, cover, and simmer for 5 minutes.
2. Transfer the stock and veggies to the blender, add the cream, basil and sea salt, and blend on high until very smooth.
3. Turn the blender to low, and slowly tap the konjac flour / glucomannan powder through the opening in the lid.  Blend for 5 seconds.
4. Pour the soup back into the pan and bring to the boil.
5. Reduce the heat until it is simmering, add the kale and the sausage, and simmer for 10 minutes until the kale is completely wilted.

Top Recipe Tips

• For dairy-free replace cream with thick coconut milk (canned).
• If you prefer thinner soups or it’s think it’s thick enough after step 2, feel free to leave the guar gum out.
• You can use any sausages you prefer. You can also buy uncooked sausages and cook them at home before adding them to the soup per the recipe.
• See substitutions below.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• More pork recipes
• More soup recipes
• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For more fantastic soup recipes grab a copy of my The Keto Soup Bowl Cookbook (available in both print and e-cookbook versions)
• For lots more great recipes check out my scrumptious cookbooks!

Podcast Episodes

• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

Substitutions

• Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
• No, you cannot substitute xanthan gum for the konjac flour. Check out this article on thickeners!
• If you really cannot wait to get some konjac flour, you can use guar gum, but do not overdo it. Also, check out this article on thickeners and get some konjac flour / glucomannan powder ordered for your pantry!