I know I can’t complain too much about Texas weather right now, but it just so happened that a cold front came through, so this recipe was perfect. It originally called for sweet potatoes, but as we have been eating both sweet and regular, I went with regular since they were on hand. I also added some collard greens that I just picked up from the local market in Denton, called Earthwise Gardens. This was my first time to use them and I was pleasantly surprised-not what I thought they would be. Don’t be afraid to get out there and try some exotic greens, they’re so good for you and your body will thank you. I give credit to Emma for giving me the idea to grill the sausage first; then I sliced it up and added it to the onions. Brilliant!
Note: do yourself a favor and start making your own broth, it tastes 10x better and is more nutritional for you.
Sausage and Sweet Potato Soup
From Paleo Intensified
- 1 ½ Tbsp ghee, butter, or bacon grease
- 1 pound Organic Sausage
- 1 sweet potato or 3 medium-sized regular potatoes
- 2-3 carrot sticks
- 2-3 celery stalks
- 1-2 yellow onions
- 3 green onions
- 2 garlic cloves
- ½ of a bunch of collard greens, Swiss chard, or kale, washed and torn into small pieces
- 1 ½ tsp curry powder (optional-I left it out since I don’t care for it)
- 7-8 cups homemade chicken broth
- Sea salt and pepper to taste
1. Start by peeling the sweet potato (I leave the skins on regular ones), roughly chopping all the veggies, and mincing the garlic.
2. Heat ghee in a large skillet on medium-high.
3. Sauté the onion and garlic for a minute or two, then add the sausage. Use a big spoon or spatula to break up the sausage into chunks. Don’t make the chunks too small. You’ll want some bigger chunks that turn into delicious little meatballs when it’s finished. Cook the sausage until it’s just starting to brown.
4. Add all the veggies and sweet potato. Add the curry powder, using as much as you want.
5. Sauté everything together, stirring occasionally, until the sweet potato and carrots start to soften. While that’s cooking, add the broth to a large pot and bring it to a boil.
6. Once the potatoes and carrots are soft, throw everything in the pot, add collard greens, and let it simmer for 10 minutes.
7. Once it’s ready, you can eat it as is or put it in a blender or food processor and puree it. I left it chunky.