Spicy Sausage, Potato, and Kale Soup
with buckwheat (or kashi)

Name: Spicy Sausage, Potato, and Kale Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 cups Buckwheat, toasted and uncooked (sometimes called kashi) ((will yield ~4 cups cooked)); 1 Onions, chopped; 1 Russet potato, large, diced; 1 bunch Kale, any type, leaves torn, stems chopped; 2 Sausage, cooked (pick your fave type), diced; 1 Tbsp Cooking oil; 1/4 cup Tomato paste; 2 to 3 tsp Harissa paste (opt); 1/4 tsp Red pepper flakes; 4 to 6 cups Chicken stock

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We love one-pot soups, and this one is perfect for winter with both hearty ingredients and warming flavors. Use your favorite sausage and let it infuse the flavor of the broth.
Smarts: Harissa paste is a Middle Eastern chili paste with a deep smoky flavor. If you can find it, it's definitely worth trying. We love it to add a little heat to everything!

Dependency

Sausage and Leftover Buckwheat Stuffed Peppers

Ingredients

Metric

Servings:

Spicy Sausage, Potato, and Kale Soup:

Buckwheat, toasted and uncooked (sometimes called kashi) - 1 1/4 cups ((will yield ~4 cups cooked))
Onions - 1 , chopped
Russet potato, large - 1 , diced
Kale, any type - 1 bunch , leaves torn, stems chopped
Sausage, cooked (pick your fave type) - 2 , diced
Cooking oil - 1 Tbsp
Tomato paste - 1/4 cup
Harissa paste (opt) - 2 to 3 tsp
Red pepper flakes - 1/4 tsp
Chicken stock - 4 to 6 cups

Prep

Buckwheat - This makes enough for tomorrow night. Bring a saucepan of water to boil. Give it a wrist turn of salt and add buckwheat. Cook for 15 to 30 minutes, until tender but not soggy. Reserve half for tomorrow night’s dinner. (Can be done up to 4 days ahead)
Onions / Potatoes / Kale / Sausage - Prep as directed. If making tomorrow’s dinner, you can go ahead and prep tomorrow’s sausage. (Can be done up to 3 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.
Next add in potatoes and sausage, and saute until they get a bit golden, 3 to 4 minutes.
Pour in stock (add higher end of the range if you like a more broth-y soup) and bring to a boil. Simmer covered for 6 to 8 minutes. Remove from heat and fold in buckwheat (remember to have saved half for tomorrow) and kale leaves. Season to taste with more salt, pepper, and / or anything you like with some heat. This is meant to be a spicy soup but if you have kids, adjust accordingly.

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