Easy Recipe For Kale Soup

Low Carb Tuscan Kale Soup Recipe with Rice …

WebNov 3, 2019 · Cook the pork sausage over medium-high heat. Once cooked, drain (if desired) and set sausage aside. Cook riced cauliflower …

1. Cook pork sausage, breaking up into small chunks. Drain off excess grease if desired. You may want to add back some grease for flavor later in the cooking process.
2. Melt butter in a large saucepan; add onions, minced garlic and kale and saute until onions are soft and kale is wilted down to your desired texture.
3. Add heavy whipping cream and chicken broth, stirring occasionally until it comes to a boil.
4. Add cooked riced cauliflower and pork sausage, salt and pepper. Continue to warm through. Season with additional salt, pepper, and pork grease (options) to taste.

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Easy Vegetable Soup with Kale Low Carb, Paleo, …

WebOct 30, 2019 · Add the crushed tomatoes and chicken broth. Turn heat to medium-high and bring the soup to a boil. Then reduce the heat to …

Rating: 5/5(2)
1. Heat two tablespoons of olive oil in a large pot or Dutch oven set over medium heat.
2. Add the onion, celery, carrots, and bell pepper along with a ½ teaspoon of kosher salt. Cook for about 5-7 minutes, stirring frequently, until the onions are translucent.
3. Add the zucchini and garlic, and cook for another 2-3 minutes until the garlic is fragrant and the zucchini starts to soften.
4. Add the crushed tomatoes and chicken broth. Turn heat to medium-high and bring the soup to a boil. Then reduce the heat to medium-low, and let the soup simmer, partially covered, for about 20 minutes.

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Sausage And Kale Soup Wholesome Yum

WebFeb 9, 2024 · Heat the oil in a large Dutch oven over medium-high heat. Add the ground sausage and cook, breaking apart with a spatula until …

Rating: 5/5(57)
1. Heat oil in a large dutch oven over medium-high heat. Add the ground sausage. Cook, breaking apart with a spatula, for 8-10 minutes, until browned. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan.
2. Add the onions and carrots to the pan. Saute for 8-10 minutes, until onions are starting to brown.
3. Make a well in the center of the pan. Add the minced garlic and saute for about 1-2 minutes, until fragrant, then stir in with the onions.
4. Immediately add the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan (this is called deglazing). Bring to a boil. Simmer for 5 minutes.

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