Spicy Sausage and Sweet Potato Soup
This comforting soup is always a hit with family and friends. Creamy, yet dairy-free and full of flavor and texture. Doubling the recipe for leftovers is an excellent idea.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 lb bulk hot Italian sausage mild sausage also works + pinch of red pepper flake
- 1 large onion
- 3 cloves garlic, minced
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp turmeric
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 lb sweet potatoes, peeled and cut into ½-in cubes
- 4 cups chicken broth, divided
- ¼ cup cashew butter
- 1 bunch lacinato kale, ribs stripped and leaves coarsely chopped a few handfuls of spinach works well, too
- ½ lemon, squeezed
Instructions
- Heat a large heavy pot over medium-high heat. Add the olive oil and then the sausage. Break up the sausage and cook until well browned.
- Add the onion and cook until soft. Add the minced garlic and seasonings and cook for about 2 minutes.
- Add the sweet potatoes and 3 cups of chicken broth. Bring to a boil, then reduce to low, partially cover and simmer about 20 minutes.
- Using a ladle, remove about 1 cup of broth and sweet potatoes and add to a high speed blender. Add remaining 1 cup of chicken broth and cashew butter. Blend until smooth, scraping the sides of the blender, as needed.
- Return the blended mixture to the pot and add the chopped kale. Stir and continue to cook until reheated and the kale is wilted.
- Add lemon juice and taste for seasoning.