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Smoked Sausage + Sweet Potato Soup 🍠🌱
Our current soup obsession 😋 Folks, this one is so GOOD! Even better the next day, so double up the recipe and enjoy for lunch tomorrow too!
If you’ve been here a while, you know that I LOVE soup. It’s easy, it’s economical, it can sit on the stove for hours if everyone is running late getting home. It’s even better the next day.
For this busy mom, who often works crazy hours… soup has been my saving grace.
You can easily adapt soup recipes to fit your personal tastes. I often add extra meat and vegetables, depending on what I need to use up in the fridge.
I love the high protein + veggie combo here! Hope you love it too! ❤
Makes 6 servings
Ingredients:
- 1 Tbsp avocado oil or olive oil
- 1-1/2 lbs nitrate-free smoked sausage, sliced
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tsps smoked paprika
- 1/2 tsp chili powder
- 4 large sweet potatoes, peeled and diced
- 6 cups bone broth
- 4 heaping cups roughly chopped baby spinach or kale
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
Ingredients:
Heat oil in a large dutch oven or stockpot over medium heat. Add sliced sausage and saute for 3-4 minutes, stirring frequently until nicely browned.
Add in your diced sweet potatoes, broth and bring to a boil. Once it starts bubbling, reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
Stir in the onion, garlic, paprika, and chili powder. Continue to cook for 3-4 minutes.
To make your soup a bit creamier, once it’s done cooking, remove some of the sweet potatoes onto a plate. Using a fork mash, then return to the soup together with the spinach/kale. Stir well to combine and wilt the spinach.
Taste, then season with sea salt and pepper.
Serve hot and enjoy!
❤Rachel
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1-1/2 lbs nitrate-free smoked sausage, sliced
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tsps smoked paprika
- 1/2 tsp chili powder
- 4 large sweet potatoes, peeled and diced
- 6 cups bone broth
- 4 heaping cups roughly chopped baby spinach or kale
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
Instructions
- Heat oil in a large dutch oven or stock pot over medium heat. Add sliced sausage and saute for 3-4 minutes, stirring frequently until nicely browned.
- Stir in the onion, garlic, paprika, and chili powder. Continue to cook for 3-4 minutes.
- Add in your diced sweet potatoes, broth and bring to a boil. Once it starts bubbling, reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
- To make your soup a bit creamier, once it's done cooking, remove some of the sweet potatoes onto a plate. Using a fork mash, then return to the soup together with the spinach/kale. Stir well to combine and wilt the spinach.
- Taste, then season with sea salt and pepper.
- Serve hot and enjoy!
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