WebDirections: 1. In a soup pot or large Dutch oven over medium-high heat, add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions …
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WebInstructions. As your brown your sausage in a soup pan, break it up into bite sized pieces. Add oil, onions, mushrooms and peppers to the pan. Saute until onions are translucent. …
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WebIn a large saucepan or dutch oven brown the sausage, onions, and mushrooms over medium-high heat until the sausage is cooked through and the mushrooms are tender. …
WebAdd in the chicken stock until it covers the sausage, onions and garlic. Drop in your cauliflower and kale, and cover for 15 more minutes until the cauliflower and kale are …
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WebIt adds a satisfying richness and creaminess along with its healthy additives. This creamy version also contains cauliflower puree to add to the thickness and creaminess without …
WebInstructions. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, garlic, thyme, and red pepper. Bring the mixture to a …
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WebIn a large stock pot, heat the olive oil over medium heat. Add the mushrooms, garlic, celery, bell pepper and onion. Cook until the mushrooms and onions are soft, about 5 minutes, …
WebSauté onions in the pot and cook until translucent. Add the garlic and cook for 1 minute, until fragrant. Increase heat to high, pour in the chicken broth and bring to a boil. Season with …
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WebRemove sausage from casing and chop up onion, garlic, mushroom and kale. Add ingredients to a deep soup pot with Italian Seasoning and butter. Cook on medium high …
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WebHeat the oil in a medium saucepan over medium-high to high heat. Add the sausage, onion, and celery and cook 7 minutes, stirring occasionally. Add the garlic and cook 1 minute, …
WebHeat the olive oil in a soup pot over medium heat. Add the onion and celery. Saute for 5 minutes. Add the pumpkin, garlic, rosemary, and salt. Pour in the vegetable stock, then …
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WebAdd the broth, salt, pepper, garlic powder, onion powder, and sage, stir to combine. Bring the soup up to a gentle boil, just to get the broth hot, then reduce the heat. Add the …
WebInstructions. Add olive oil to a large pot. Combine onion and sausage, cook 4-5 minutes over medium heat or until onion is tender. Stir in minced garlic and cook for 1 minute …
WebBrown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done. Add pumpkin to this mixture and mix well. Then stir in the broth and …
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WebTransfer the stock and veggies to the blender, add the cream, basil and sea salt, and blend on high until very smooth. Turn the blender to low, and slowly tap the konjac flour / …
WebCook kale. Add the chopped kale and sausage back into the pan and simmer. Add cream cheese. Turn the heat off. Ladle out 2 cups of hot broth into a blender, add the cream …
WebRoughly chop the onion and mince the garlic. Add the onion, garlic and olive oil to a large stock pot and sauté on medium-high heat for 5-10 minutes, or until fragrant. While the …