SAUSAGE AND SAUERKRAUT SOUP

INGREDIENTS

  • 2 tbsp butter ghee or coconut oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 medium carrot peeled and diced
  • 1 lb mild or hot pork italian sausage casings removed
  • 1 1/2 tsp dried thyme
  • 1 1/4 tsp sea or himalyan salt
  • 4 cups chicken broth homemade or low-sodium store-bought
  • 2 leaves kale destemmed finely chopped
  • 1 cup sauerkraut
  • fresh parsley for garnish
  • avocado optional but makes a great topping

INSTRUCTIONS

  • Take the sauerkraut out of the refrigerator and place it on the counter allowing it to warm to room temperature while you are preparing the soup.
  • Mince the garlic and let it to rest for at least 10 minutes to retain nutrients once it hits the heat.
  • In a medium to large pot or dutch oven, warm the butter or oil on low/medium heat. Add the onions and garlic and saute for about 7 minutes or until onions are translucent.
  • Add the carrot and continue to saute for another 5 minutes.
  • Add the pork, thyme and salt. Brown the pork, stirring often and breaking up the pieces for about 10-15 minutes or until there are no more pink spots.
  • Pour in stock and bring to a very light simmer. Simmer for 10 minutes allowing the flavors to meld. When there is about a minute left, add the kale. (If you would like more broth in your soup, add that now.)
  • Spoon the soup into bowls and top each with a generous amount of sauerkraut (about 1/4 – 1/3 cup), optionally some avocado, and sprinkle with fresh parsley.
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