Recent entries in: Soups and Stews

  • Spicy Sausage, Kale and Potato Soup

Spicy Sausage, Kale and Potato Soup

Posted on March 2, 2017
Category:

This post was originally published here on October 24, 2014. I’ve since updated the photos and text. Enjoy!

I’m sneaking in one last cozy soup recipe before it’s officially Spring!

We experienced some weirdly warm weather here in New England last week. It was sunny and nearly 70 degrees for two days in a row. It felt so freaking good to be able to go outside without having to wear 358 pieces of clothing. And almost all of the snow melted away from my backyard and roof (which was extra awesome because my ceiling has been leaking – yikes!).

But the little blip of Spring that we had didn’t last long. And now we’re back to normal March temperatures. So soup it is.

Spicy Sausage, Kale and Potato Soup | www.floatingkitchen.net

This Spicy Sausage, Kale and Potato Soup is what I like to think of as one of those transition recipes. It’s got plenty of hearty ingredients to fill you right up, like leafy kale and a mix of both sweet potatoes and white potatoes. But it’s also not overly heavy. In fact, the base of this soup is very brothy (can the word “broth” be used as an adverb?), so it almost feels kind of light. It will warm you right up, without weighing you down.

This recipe is perfectly suited for a weeknight meal. It’s all made in just a single pot. And you can have it ready in 30 minutes. Feel free to use either chicken or pork sausage in this recipe. But whatever you do, definitely go for a spicy version of the sausage. I’ve made this soup in the past with sweet Italian sausage, and it just wasn’t the same. You need that little extra little kick from the spicy sausage!

Spicy Sausage, Kale and Potato Soup | www.floatingkitchen.net

I’m sharing the recipe for this Spicy Sausage, Kale and Potato Soup as part of our monthly #30MinuteThursday series. Which I’m guessing is pretty self explanatory based on the name, but just in case it’s not, it’s a day when myself and a group of some of my blogging friends get together to share quick and easy dinner recipes that can all be made in 30 minutes or less. Just scroll down below and you’ll find the links for all the other recipes this month. Check ’em out and be inspired. Because hangry isn’t a good look on anybody. Trust me. I would know.

Cheers,

Liz

Recipe adapted from The Candid Appetite

Spicy Sausage, Kale and Potato Soup

Serves 6-8

Spicy Sausage, Kale and Potato Soup

Ingredients

  • 1 lb spicy sausage (pork or chicken)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. red pepper flakes, divided
  • 1/8 tsp. ground nutmeg
  • 1 large bunch curly kale (about 4 cups), stemmed and chopped
  • 8 cups low sodium chicken broth
  • 1 large sweet potato, cut into 1/4 inch slices
  • 1 large russet potato, cut into 1/4 inch slices
  • 1/2 cup heavy cream
  • 1/2 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat a large heavy-bottom pot over medium-high heat. Add the sausage (if it's still in the casing, remove and discard the casing) and cook until it’s no longer pink, about 5 minutes, stirring frequently with a wooden spoon and breaking it up into smaller pieces as it cooks. Remove the sausage from the pot and place it on a paper-towel lined plate to drain.
  2. Reduce the heat to medium and warm the olive oil in the same pot. Then add the chopped onion and cook until it's slightly softened, about 5 minutes, stirring frequently while scraping the bottom of the pot to loosen up any browned bits. Add the garlic, salt, black pepper, 1/4 tsp. of the red pepper flakes and the nutmeg and cook for 1 minute more. Stir in the kale and let it cook down for about 2 minutes.
  3. Add the chicken broth and the sweet potato slices. Increase the heat to bring the soup up to a simmer. After 3-4 minutes stir in the russet potato slices and the cooked sausage. Simmer the soup, uncovered, for about 10 minutes more, or until the potatoes are cooked through.
  4. Remove the soup from the heat and stir in the heavy cream and parsley.
  5. To serve, ladle the soup into bowls and garnish with a sprinkle of Parmesan cheese and a pinch of red pepper flakes, if desired.
  6. Once cooled, the leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
http://www.floatingkitchen.net/spicy-sausage-kale-and-potato-soup/

One Pot Beef and Tomato Macaroni Soup from The Recipe Rebel

Baked Chicken Ranch Taquitos from Pumpkin ‘N Spice

Sheet Pan Lemon Garlic Salmon and Asparagus from Kristine’s Kitchen

Honey Garlic Chicken Stir Fry Noodles from Savory Nothings

One Pan Italian Pasta from My Kitchen Craze

Asian Lemon Chicken from Life Made Sweeter

Sheet Pan Chicken Fajitas from Bake.Eat.Repeat.

Easy Thai Vegetable Pita Pizzas from She Likes Food

Guinness Beef Chili from Flavor the Moments

  • Kale and Apple Soup

Kale and Apple Soup

Posted on January 16, 2017
Category:

This post was originally published here on February 4, 2015. I’ve since updated the recipe slightly and added new (and better!) photos. Enjoy!

And just like that, we’re right smack into the middle of January. Seriously, how does this time go by so fast? I feel like I say that as we approach the end of every day/month/year. But it just seems to be true. Time flies when you’re having fun, right?

So how are you doing with your New Year’s resolutions? It’s a damn good thing that I didn’t make any regarding food, because whoa nelly would I have broken them all this weekend. Shattered them, actually.

I don’t know what got into me. Well, I know exactly what got into me: a couple of bags of Valentine’s Day candy. Seriously, I don’t know what it is about Valentine’s Day candy, but it’s my favorite and I can’t ever seem to resist it. And with the stores pushing the Holiday’s earlier and earlier each year, I’m doomed from the start of January until mid-February.

Side note: My friend Christina wrote a little Valentine’s Day candy review this past week and it’s a fun read, if you’re into that sort of thing.

So it’s back to soups and smoothies for me for the next couple of days. And this Kale and Apple Soup is one I’ll be enjoying on the regular.

Kale and Apple Soup | www.floatingkitchen.net

Now, don’t go and immediately write this soup off as some weird dieter recipe. Sure, it’s packed full of greens and it can certainly be labeled “healthy”. But it also has a little bacon, which gives it a rich, luscious taste. And it’s not at all thin, watery and one-dimensional. Those are not good characteristics for soup, or otherwise. Nope. This Kale and Apple Soup has body, a touch of sweetness from some maple syrup and a little bit of heat from a heavy sprinkling of red and black pepper flakes to finish it off. It’s a recipe that I’ve been making for a couple years now. And it’s one I always go back too when I feel the need to be a little bit kinder to my body.

Kale and Apple Soup | www.floatingkitchen.net

The soup recipe itself is dairy free. Although I do love adding a little drizzle of heavy cream on top. But you can certainly skip that part, if you prefer. No big deal!

Cheers,

Liz

Recipe adapted from The Kitchn

Kale and Apple Soup

Serves about 4

Kale and Apple Soup

Ingredients

  • For the soup
  • 1/4 cup chopped bacon
  • 1 large bunch of kale (about 10-ounces), thick stems removed
  • 1/4 cup fresh parsley
  • 3 tablespoons extra-virgin olive oil, divided
  • 4-6 cups chicken or vegetable broth, divided
  • 1/2 yellow onion, peeled and chopped
  • 1 Granny smith apple, cored and chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. maple syrup

  • For Garnish
  • Red pepper flakes
  • Black pepper
  • Heavy cream
  • Maple syrup

Instructions

  1. In a large heavy-bottom pot over medium-high heat, cook the bacon until it’s just starting to brown, about 1-2 minutes. Add the kale, parsley and 1 tablespoon of the olive oil, stirring to coat the kale and parsley in the fat. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Add about 2 cups of the broth and bring the mixture to a simmer. Cook for 10 minutes. Remove the pot from the heat and set it aside to cool slightly.
  2. Carefully transfer the kale mixture to your blender and blend on high until smooth. Be careful when transferring and blending hot liquids, and work in batches if necessary. Transfer the blended kale mixture to a clean bowl and set it aside.
  3. Place the pot back over medium-high heat and warm the remaining 2 tablespoons of olive oil. Add the onion and sauté, stirring occasionally, for about 3 minutes or until softened. Stir in the chopped apple, salt and black pepper and cook for an additional 2 minutes. Add 2 cups of the broth and bring the mixture to a simmer. Cook for 5 minutes. Remove the pot from the heat and set it aside to cool slightly.
  4. Carefully transfer the apple mixture to your blender and blend on high until smooth. Be careful when transferring and blending hot liquids, and work in batches if necessary. Add the blended apple mixture and the maple syrup to the blended kale mixture, stirring to combine.
  5. Re-heat the soup as necessary, adding additional broth to thin it to your desired consistency. Lade the hot soup into bowls for serving. Top with a sprinkle of red pepper flakes, black pepper and a drizzle of heavy cream and/or maple syrup, if desired.
http://www.floatingkitchen.net/kale-and-apple-soup/

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