This hearty soup is easy to make and loaded with kale and potatoes.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
(extra virgin)
1 medium
Yellow onion
(diced)
4 clove(s)
Garlic
(minced)
1 tbsp
Italian herb seasoning, McCormick
1/2 tsp
Red pepper flakes
3 medium
Russet potato
(or 7 baby yellow; cut into bite-sized pieces)
947 ml
Vegetable stock/broth, low sodium
1 bunch
Kale
(de-stemmed and torn into pieces)
1 can(s) (15oz)
Coconut milk, sweetened
1 tbsp
Oat flour
(optional, to thicken - can use any flour of your choice)
2 tbsp
Chickpeas, canned, low sodium
(vegan; (I use Field Roast) or 1 can)
1 tsp
Salt and pepper
(or to taste)
Instructions
Add olive oil to a large pot over medium heat. Saute the onion until softened. Add garlic, Italian seasoning, and red pepper flakes and saute another minute, taking care not to burn the garlic. Add the potatoes and vegetable stock. Bring to a simmer and cook until potatoes are tender about 15 minutes.
Once the potatoes are tender, add the kale to the pot and stir in until wilted. It will look like a lot of kale at first but really cooks down. Stir in the coconut milk and whisk in the flour until there are no clumps. Add the sausages to the soup, or drain the chickpeas and add them. Simmer all the ingredients together just until they are all warmed through. Taste and adjust seasonings if desired. Serve right away.
