Sweet Potato Soup with Sausage and Kale
Indulge in this velvety Sweet Potato Soup infused with Sausage and Kale, a satisfying and wholesome option that's both gluten-free and dairy-free. It's a delightful addition to your soup repertoire! You can prepare it effortlessly using a Slow Cooker, Instant Pot, or on the Stove Top!
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 1/2 teaspoons Adobo Seasoning
- 4 cloves garlic
- 1/2 teaspoon dried thyme
- 1 sprig rosemary
- 1 pound orange-fleshed sweet potatoes
- 1 yellow onion
- 1/4 cup Dairy-Free Heavy Cream
- 1 bunch lacinato (Tuscan kale) or Swiss chard
- 1 pound mild Italian chicken sausage
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon apple cider vinegar
- 6 cups unsalted chicken Bone Broth
- 1/2 teaspoon kosher salt
Instructions
- 1
In a spacious skillet, warm the oil over medium-high heat.
- 2
Introduce the sausage to the skillet, breaking it apart with a wooden spoon and stirring it frequently for about 2 to 3 minutes, or until it develops a golden-brown color.
- 3
Incorporate the diced onion and minced garlic, cooking while stirring for 1 to 2 minutes, until the onion starts to soften.
- 4
Pour the mixture into the slow cooker along with 6 cups of broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes. Cover the cooker and let it simmer on low for 6 hours or on high for 3 hours.
- 5
Once cooking is complete, remove and discard the sprig of rosemary.
- 6
Carefully scoop out 1 cup of the broth, onion, and sweet potatoes while avoiding the sausage, and place it in a blender. If desired, add 1/4 cup of cream to the blender. Blend on high until you achieve a smooth consistency, then return the puree to the slow cooker. Switch the cooker to high heat, add the kale, and let it simmer, covered, for 10 to 15 minutes, or until the soup thickens. Serve right away.
- 7
For a quicker method, transfer all ingredients to a pressure cooker, adding 5 cups of broth, apple cider vinegar, adobo seasoning, salt, thyme, pepper, rosemary, and sweet potatoes. Cook under pressure for 10 minutes, then allow the pressure to release naturally.
- 8
Once done, remove and discard the rosemary sprig.
- 9
Again, scoop out 1 cup of the broth, onion, and sweet potatoes while being cautious of the sausage, and place it into a blender. Blend in the cream until smooth, then return the mixture to the pot.
- 10
Stir in the kale, set the cooker to sauté on high, bring the soup to a boil, and let it boil for 1 to 2 minutes until it thickens. Serve immediately.
- 11
Alternatively, let the soup simmer in a large pot on the stove for 1 1/2 hours, covered, over low heat.