Description
A delicious and comforting soup made with sweet potatoes, hearty sausage, and packed with flavors from sage, smoked paprika, and kale.
Ingredients
- 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 15-ounce can white beans, rinsed and drained
- 1 15-ounce can 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
Instructions
- Brown the sausage in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate and set aside.
- Sauté onion and garlic in the remaining 1 tablespoon olive oil for 5 minutes until softened. Add garlic and cook 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, then 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 extra flavor, add a pinch of red pepper flakes. For a creamier soup, blend a portion and stir it back in. Can be made vegan by using vegan sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American