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Creamy Sweet Potato and Sausage Soup
This Creamy Sweet Potato and Sausage Soup recipe is made with zesty sausage, seasonal veggies and kale, tender white beans, and a creamy, garlicky, paprika-sage broth.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
📝 Preparation Steps
1
Brown the sausage. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Sauté the sausage, crumbling it with a wooden spoon as it cooks, until browned. Transfer the sausage with a slotted spoon to a clean plate and set aside.
2
Sauté the onion and garlic. Heat the remaining 1 tablespoon oil in the stockpot. Add the onion and sauté for ⏱️ 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for ⏱️ 1-2 minutes, stirring frequently, until fragrant.
garlic (minced)6 cloves
3
Simmer. Add the vegetable stock, sage, carrots, sweet potato, smoked paprika, beans, half of the cooked sausage and stir until combined. Cook until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover and cook for ⏱️ 15 minutes or until the sweet potatoes are tender.
carrots (thinly sliced)2
4
Season. Add the coconut milk and fresh kale and stir for ⏱️ 1-2 minutes, or until the kale begins to soften. Remove and discard the sage. Taste and season the soup with salt and pepper as needed.
5
Serve. Serve warm, garnished with a spoonful of the remaining crumbled sausage plus any of your desired toppings.
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