On a dreary, rainy day a couple of weeks ago, I decided to make some homemade soup (I've been making soup more and more lately in hopes that I can force fall to arrive quicker). Again, this recipe comes from my favorite cooking blog For the Love of Cooking, with a slight alteration to make it paleo-friendly. It turned out really tasty, and I can't wait to make it again.
Turkey Italian Sausage & Kale Soup
2 tsp olive oil
4 turkey Italian sausage, removed from casings
1/2 sweet yellow onion, diced
3 carrots, sliced
Sea salt and ground pepper, to taste
2 cloves of garlic, minced
1 tsp fennel seed, crushed
1 tsp dried basil
3/4 tsp oregano
1 14.5 oz can of diced tomatoes
4 cups of chicken broth
4 cups of beef broth
1 cup of zucchini, julienned (original recipes calls for any type of pasta)
2 1/2 cups of kale, ribs cut away and chopped into small pieces
Heat the olive oil in a large skillet over medium heat. Add the turkey sausage removed from casings, onion and carrots to the pot. Season with spices and sea salt and pepper, to taste. Saute for 4-5 minutes or until the sausage is cooked and the onion and carrots are tender. Add the garlic and cook, stirring constantly, for 60 seconds. Add the tomatoes, chicken broth and beef broth. Cook for 30 minutes.
Add the zucchini and the kale. Cook the soup for an additional 10 minutes; taste and re-season if necessary. Enjoy!
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