Herb Soup with Sausage and Lemon
8.5g
Net Carbs
26.1g
Protein
12.8g
Fat
2.1g
Fiber
262
Calories
Cooking tip: Hot Italian chicken sausage is delicious in this soup, but you can substitute any chicken sausage that has 1 or fewer net carbs per link. Using raw sausage helps develop the flavor of this soup, but you can use sliced precooked sausage, adding along with the broth, if desired.
Ingredients:
- 1/2 cup fresh yellow onion, chopped USDA
- 4 eas fresh chicken sausage FNDDS
- 1 1/4 teaspoons fresh garlic FNDDS
- 1/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1 tablespoon olive oil USDA
- 1/4 teaspoon black pepper, ground USDA
- 3/4 cup fresh sweet potatoes USDA
- 1 teaspoon turmeric, ground USDA
- 1/2 teaspoon table salt USDA
- 1 ea fresh celery stalk, large, 11" to 12" FNDDS
- 4 cups beef bone broth, organic Bonafide Provisions
- 1 cup fresh kale, chopped USDA
- 1/2 cup fresh cilantro FNDDS
- 2 tablespoons fresh lemon juice Canadian Nutrient File
- 1/4 cup fresh peppermint USDA
- 1/4 cup fresh parsley, chopped USDA
- 7 grams fresh dill weed, sprigs USDA
Directions:
- In a Dutch oven or heavy bottom pot over medium heat, place sausage removed from casings. Brown, breaking into large chunks, until fully cooked, about 10 minutes. Remove to a heat resistant bowl.
- Warm oil in the pot, still over medium heat. Add onions and sauté until becoming translucent, about 2 ½ minutes. Mix in minced or pressed garlic cooking until fragrant, about 30 seconds. Sprinkle turmeric, salt, cumin, and pepper over the onion, heating until fragrant, another 30 seconds. Stir in ½-inch cubes of sweet potato, and chopped celery, combining until vegetables are coated in the spices. Pour in bone broth and sausage, stirring until evenly distributed. Bring to a boil, then reduce heat to medium low and simmer until sweet potatoes are fully cooked, about 15 minutes.
- While the soup cooks, stack ¼ cup tightly packed parsley leaves (15g), ½ cup tightly packed cilantro leaves (8g), ¾ cup loosely packed dill (6.5g), and ¼ cup packed fresh mint (6.4g) on a cutting board and roughly chop.
- Remove soup from heat and stir in chopped kale and lemon juice until kale is wilted. Just before serving, stir in chopped herbs. One serving is about 1 1/3 cups soup.
