Sausage, Sweet Potato & Kale Soup
I love soup. I could have soup every single day and never get tired of it. I’m serious. And this Sausage, Sweet Potato & Kale Soup is a great example of why it never gets boring or redundant. It’s bursting with flavor and is incredibly easy to make. Serve with some crusty bread and you have a meal that will satisfy anyone.
What You’ll Need to make Sausage, Sweet Potato & Kale Soup:
- butter
- olive oil
- yellow onion
- garlic
- smoked sausage or Andouille
- carrots
- baby white potatoes
- smoked paprika
- cumin
- red pepper flakes
- salt & pepper
- large sweet potato
- kale
- chicken broth
Don’t let the list intimidate you! It might look like a lot of ingredients, but it’s mostly spices and pantry staples. This Sausage, Sweet Potato & Kale soup is an easy soup that everyone will love.
Customize Your Soup
This soup is delicious just as it is, but it’s soup. Of course, that means it’s flexible, and easily customizable to suit you and your family’s preferences. I would suggest you try it just as it’s written, then consider any changes you’d like to make. If you want to spice it up a bit, add a little more red pepper flakes or use Andouille sausage instead of smoked sausage. I’ve also added a can of small white beans, drained and rinsed and it’s wonderful in this savory soup.
Top with some freshly cracked black pepper or a small pinch of Salish Sea Salt. If you’ve never tried Salish Alderwood Smoked Sea Salt, you’re in for a wonderful treat! It can be an excellent finishing salt to sprinkle, lightly, on top of vegetables, soup but it’s also great for grilled meats and fish. When I use it as a finishing salt, I like the fine grain – which probably isn’t as fine as you might expect.
Want to make it vegan?
It’s easy to make this recipe for Sausage, Sweet Potato & Kale Soup fit into your vegan or vegetarian diet. Simply omit the butter and use an extra tablespoon of olive oil when sautéing the onion and other vegetables. Skip the smoked sausage; if you prefer, you could substitute a meat alternative, but it’s really not necessary. Lastly, use a vegetable broth in place of the chicken broth. I promise! This soup will be still be full of flavor and packed with plenty of vegetables.
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 yellow onion, large, diced
- 2 – 3 cloves garlic, minced
- 12 oz. smoked sausage, sliced
- 2 carrots, chopped
- 1 lb. potatoes, baby white, cut
- 1 tsp paprika, smoked
- 1/2 tsp cumin
- 1/8 tsp red pepper flakes, or to taste
- salt & pepper, to taste
- 1 sweet potato, large, peeled and cubed
- 1 bunch Kale, ribs removed, washed, roughly chopped
- 8 cups chicken broth, low-sodium
Directions
- Heat butter and oil In a large pot or Dutch oven, over medium heat, until oil starts to shimmer. Add diced onion and sliced smoked sausage and cook about 5 – 7 minutes, stirring occasionally, just until onion is starting to soften and the sausage is getting a little color.
- Stir in the garlic, carrots, and baby white potatoes. Add the smoked paprika, cumin, red pepper flakes, salt, and pepper. Stir to combine. Continue cooking for 3 – 4 minutes, stirring several times.
- Add the broth and bring to a boil; scraping up any brown bits on the bottom of the pot. Cover pot and reduce heat to medium-low. Simmer 5-10 minutes; add the cubed sweet potato. Simmer an additional 10 – 15 minutes, until the sweet potatoes are tender. Taste for seasoning and adjust as necessary.
- Stir in the chopped kale; cook for 1-2 minutes until wilted.
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