Tuscan Kale And Potato Soup

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  • 5 (1)
45 MIN
6 SERVING
Medium

PROTEIN

127 g

CARBS

193 g

CALORIES

2725 kcal

SUGAR

36 g

cholesterol

937 mg

FAT

76 g

Ingredients

Serving

italian sausage

455 g

onion ( diced )

1 medium

minced garlic

4 cloves

low sodium vegetable stock ( or chicken stock )

8 cup

potatoes ( sliced,I used fingerlings for cute little circles )

4 cup

oregano

1 tsp, ground

red pepper flakes

1 tsp

kale

3 cup, chopped

coconut milk ( or dairy cream )

1/2 cup

beef ( grass-fed beef gelatin (optional) )

15 g

salt

1/4 tsp

manchego cheese ( or parmesan cheese, grated for topping )

30 g

Tuscan Kale And Potato Soup

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  • 5 (1)

Instructions

Step 1

In a frying pan, brown the sausage with the onion and garlic.

Step 2

While sausage is browning, place broth, potatoes, oregano, and pepper flakes in saucepan and heat to boiling.

Step 3

Once the sausage is browned, add it to the saucepan and boil until the potatoes are tender.

Step 4

Add kale, coconut kefir (or cream), and gelatin (if using).

Step 5

Spoon into bowls and top with cheese if desired.

Notes: Leftovers can be refrigerated or frozen.

Day 10 of 40

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