So I’m basically just the soup man now. I just can’t stop making soup. It’s becoming a problem—or is it?
I just can’t shake the convenience of the one pot deal, you know? However, I didn’t get a little fancy on this one, so bare with me here.
My inspiration for this dish was basically that I had a ton of veggies in my fridge on the verge of going bad. So what did I do? Tossed it all into a pot, pulled out my immersion blender and made some soup–well, it’s more like a stoup (stew and soup hybrid). Let me tell you, this happy accident made for one amazing dinner. Feel free to improvise here. If you have extra squash or even different greens, toss it in! Work with your flavor pallet and see what works for you and your family. There’s no rules!
Well…there’s some I guess, but when it comes to soup, you can’t do much wrong!
As always, enjoy and eat your Hartt out!
- 1 (16 oz) package sage sausage
- 1 onion
- 2 cups mushrooms, chopped
- 1 sweet potato
- 1 head cauliflower, trimmed and chopped
- 2 cloves garlic, peeled and chopped
- Salt and pepper to taste
- 1 cup dry white wine
- 1 quart chicken broth
- 1 pound kale, coarsely chopped
- 1 bay leaf
- 2 sprigs thyme
- Turn a large sauce pot or Dutch oven to high head and add sausage. Break up sausage to crumbles as it begins to brown.
- When sausage is cooked removed from pan and and set aside in a small mixing bowl. Leave meat drippings in the pan.
- Add chopped onion, mushrooms, sweet potato, cauliflower and garlic to pan with meat drippings. Season with salt and pepper. Brown vegetables until soft stirring occasionally.
- Deglaze pan with white wine and use spatula to scrape all brown bits off the bottom of the pan. Add in chicken stock and turn to medium heat. Cover pot to simmer for 10-12 minutes.
- When all vegetables are tender, use immersion blender or counter top blender to blend all vegetables together until a smooth and creamy consistency is achieved. Note: if using countertop blender, wait for pot contents to cool before blending.
- With the soup base in the pot on low heat, add cooked sausage crumbles and kale. Top with a few sprigs of thyme and bay leaf and cover pot on to simmer for 20 minutes.
- Remove bay leaf and thyme, serve with crusty bread, butter and top with Parmesan cheese.
Don’t forget to pin this recipe for Sausage and Kale Stoup for later!