Recipe – Sausage and Kale Soup
I promised back in this post, I would not post a lot of recipes on my blog.
Well, this is only my second recipe post, so I reckon I am holding up my end of the bargain. Besides, this one is totally worth it.
It rained in Calgary yesterday, kind of that coastal ‘we haven’t seen the sun in months’ kind of rain. After some pretty hot temperatures over the past couple of weeks, we were surprised to have to turn on the furnace last night; our inside temperature got down to 17 degrees Celsius. It was so cold in the mountains that they now have snow on them again. It is nice to look at, but you won’t see me racing to the mountains anytime soon.
When it is cold outside, we always enjoy a soup or chili for supper, so this hit the spot. Modifying it for a Paleo/Whole 30 diet is easy, and if you dig the Slow Carb Diet, make it as is.
We use our Dutch Oven, one cause the Dutch rule (you aient much if you aient Dutch) and two it makes a large meal easy to contain.
To feed 4, gather the below:
2 tbsp oil, 2 Italian sausages*, 1 large onion (finely chopped), 1 leek (sliced), 3 carrots (diced), 2 garlic cloves (minced), 156 ml can tomato paste, 1 tsp ground coriander, 1 tsp salt, 8 cups chopped kale leaves.
1. Add oil to pan, saute sausages until cooked and caramelized on both sides. Take out of pan reserving the grease.
2. Add onion, carrots, leeks, and garlic to pan. Cook to soften.
3. Add tomato paste, coriander, salt, and sausages (with drippings). Simmer for 5 minutes
4. Add 4 cups water. Bring to boil.
5. Add kale. Boil until kale is cooked.
Serve it with some grated parmesan (if you can) and have at it.
*We make our own sausage. Not to bore you with those details, and increase the number of recipe posts by 33%, here is a link to the recipe we use.
This is a modification of a recipe originally published by Chatelaine. Check the original here.
Question: What is your cold weather comfort food?