Recipe post banter is the blog equivalent to small talk. It’s like I’m standing in front of someone I haven’t seen in years, trying to come up with something interesting to say when I know deep down all they want are the juicy details! And today’s details are indeed juicy…and delicious. Besides, I know the truth — most of you will skip all of this just to scroll to the recipe anyway! I used to do that too, and then I became a blogger and suddenly everyone’s well thought out words started mattering to me.
I have no real inspiration of this soup other than, it’s freezing cold here in Tulsa and Andrew and I are on Whole30 which makes our meals rather limited. Whole30 or not, this soup is spectacular! It’s mouth watering, stomach filling, and heart warming. It literally will warm your heart! Andrew was very skeptical the moment I mentioned kale. He tried to tell me he’d had it before and knew he wouldn’t like it. Lies! That man will do anything to get of eating a leafy green!
When he finally did try some, he sent me a text to tell me how delicious it was and that I was right and am probably always right, and probably will always be right in every situation for all time. Ok, I fudged slightly on the last part, but he did say he loved it!
This recipe is for the Whole30 version, but honestly it’s so good I don’t know why you’d even want to change it. You could go for a sugary or Italian sausage, but a simple chicken sausage is great, too! We also opted for riced cauliflower instead of the real thing — again, something you could change out. You could also make this in an Instant Pot! Just saute your sausage first, then throw everything in the pot (minus kale) and cook on medium pressure for 15 minutes. So many options!
And now onto what you all came for, the recipe!
- 2 sweet potatoes, peeled & cubed
- 1 yellow onion, sliced
- 6 cups of chicken stock
- 1 bag riced cauliflower
- 1 cup kale, chopped with stems removed
- 16oz ground sausage
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1 tbsp olive oil
- 1. Heat oil in a large stockpot over medium heat. Once hot, add the onions and saute until translucent — about 4-5 minutes. Meanwhile, in another large skillet cook the sausage.
- 2. Add sweet potatoes, cooked sausage and chicken broth to the stockpot. Season with salt, pepper, and cayenne. Bring pot to a boil, then reduce to a simmer.
- 3. Add cauliflower rice to the skillet and heat for 2-3 minutes to release any excess moisture, then add to the stockpot.
- 4. Simmer soup on low for 20 minutes or until the potatoes are tender. Add the kale and stir thoroughly so it wilts under the heat.
- 5. Taste the soup and add any additional seasonings, then enjoy!
- Check the ingredients in your sausage and broth to make sure your soup is Whole30 approved!