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Spicy Sausage, Sweet Potato, and Kale Soup
with mushrooms

Name: Spicy Sausage, Sweet Potato, and Kale Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 12 oz Sweet potatoes, peeled and diced; 4 leaves Kale, any type, leaves torn, stems chopped; 12 oz Sausage, pre-cooked or smoked, diced; 8 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 Tbsp Oil, cooking; 1/4 cup Tomato paste; 2 tsp Harissa paste (opt); 1/4 tsp Red pepper flakes; 4 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Spicy Sausage, Sweet Potato, and Kale Soup

This soup was last featured in 2015 and has a clean, satisfying combination of flavors and textures.
Smarts: Harissa is a Middle Eastern chili paste - feel free to adjust the spice level to suit your preference. Any hot sauce will work or you can skip it altogether, but the unique smokiness of harissa adds a great flavor dimension to this dish.

Ingredients

Metric

Servings:

Spicy Sausage, Sweet Potato, and Kale Soup:

Onions, medium - 1 , chopped
Sweet potatoes - 12 oz , peeled and diced
Kale, any type - 4 leaves , leaves torn, stems chopped
Sausage, pre-cooked or smoked - 12 oz , diced
Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
Oil, cooking - 1 Tbsp
Tomato paste - 1/4 cup
Harissa paste (opt) - 2 tsp
Red pepper flakes - 1/4 tsp
Stock, any type - 4 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can

Prep

Onions / Sweet potatoes / Kale / Sausage - Prep as directed. Combine onions and kale stems. Store potatoes, kale leaves, and sausage each in their own container. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, kale stems, tomato paste, harissa paste (if using), and red pepper flakes with a dash of salt. Saute for 2 to 3 minutes, until softened.
Add potatoes, mushrooms, and sausage. Saute until they get a bit golden, 3 to 4 minutes.
Pour in stock and tomatoes (including liquid) and bring to a boil. Simmer, covered, until potatoes are tender, 6 to 8 minutes.
Remove from heat and stir in kale leaves. Season to taste with some salt and pepper.
Ladle soup into individual bowls. Enjoy!

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