Description
A comforting soup combining sweet potatoes and sausage in a rich, creamy broth, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 1 pound ground Italian sausage (or vegan sausage)
- 1 large white onion, peeled and diced
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 5 fresh sage leaves
- 2 carrots, thinly sliced
- 1 1/2 pounds sweet potato, diced
- 1 1/2 teaspoons smoked paprika
- 1 can (15 ounces) white beans, rinsed and drained
- 1 can (15 ounces) full-fat coconut milk
- 2 large handfuls fresh kale, chopped
- Salt and freshly-cracked black pepper, to taste
- Optional toppings: pepitas, microgreens, fried sage leaves, etc.
Instructions
- Brown the sausage in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate and set aside.
- Sautรฉ onion and garlic in the remaining 1 tablespoon olive oil for 5 minutes until softened. Add garlic and cook for an additional 1-2 minutes until fragrant.
- Add vegetable broth, sage, carrots, sweet potatoes, smoked paprika, beans, and half of the cooked sausage. Bring to a simmer, reduce heat, cover, and cook for 15 minutes until sweet potatoes are tender.
- Stir in coconut milk and kale, cooking for 1-2 minutes until kale softens. Remove sage leaves and season with salt and pepper to taste.
- Serve warm, garnished with remaining sausage and any desired toppings.
Notes
For a spicier kick, use hot Italian sausage. You can add more vegetables like bell peppers or spinach for extra nutrition. If you prefer a thicker soup, blend a portion of it and then stir it back in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg