Isn’t it fascinating how sweet potatoes seem to carry the warmth of a sunbeam in their very core? This soup captures that feeling—it’s like a cozy blanket for your soul on a chilly evening. And, oh, the sausage! It adds a savory twist that’s akin to finding an unexpected treasure in your favorite book.
Steps
- Heat one tablespoon of olive oil in a large stockpot over medium-high heat. Cook the sausage, breaking it apart with a wooden spoon, until it is browned. Remove the sausage using a slotted spoon and set it aside on a plate.
- In the same stockpot, add the remaining tablespoon of oil and sauté the diced onion for about five minutes until it softens. Add the minced garlic and continue to sauté for another 1-2 minutes until it becomes fragrant.
- Pour in the vegetable stock and add sage, carrots, sweet potato, smoked paprika, white beans, and half of the cooked sausage. Stir everything together and bring the soup to a simmer. Lower the heat to medium-low, cover the pot, and let it cook for 15 minutes until the sweet potatoes are tender.
- Stir in the coconut milk and chopped kale, cooking for an additional 1-2 minutes until the kale starts to soften. Remove the sage leaves and adjust the seasoning with salt and pepper to taste.
- Serve the soup warm, topped with the remaining crumbled sausage and any additional toppings of your choice such as pepitas or fried sage leaves.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground Italian sausage (or vegan sausage)
- 1 large white onion, peeled and diced
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 5 fresh sage leaves
- 2 carrots, thinly sliced
- 1 1/2 pounds sweet potato, diced
- 1 1/2 teaspoons smoked paprika
- 1 (15-ounce) can white beans, rinsed and drained
- 1 (15-ounce) can full-fat coconut milk
- 2 large handfuls of chopped fresh kale
- Salt and freshly-cracked black pepper, to taste
- Optional toppings: pepitas, microgreens, fried sage leaves, etc.
FAQ
- Can I make this soup vegan or vegetarian?
- Yes, you can easily make this soup vegan or vegetarian by using plant-based sausage. Brands like Field Roast or Beyond Sausage work particularly well in this recipe.
- What can I use instead of coconut milk to make the soup creamy?
- If you’re not a fan of coconut milk, you can substitute it with heavy cream or half and half to achieve a creamy texture.
- Is this soup gluten-free?
- The recipe is naturally gluten-free if you use certified gluten-free sausage. Always ensure to check the sausage packaging to confirm it meets gluten-free standards.
- How can I add more spice to the soup?
- To increase the heat, you can add crushed red pepper flakes during the cooking process.
- What other toppings can I use besides crumbled sausage?
- In addition to crumbled sausage, you can top the soup with toasted pepitas, microgreens, fried sage leaves, or a sprinkle of Parmesan for added flavor and texture.
Tips
- Reserve half of the cooked sausage to sprinkle on top just before serving for added texture and flavor, and consider adding pepitas or other nuts for a satisfying crunch.
- If you’re not a fan of coconut milk, feel free to substitute with heavy cream or half and half to maintain the soup’s creamy consistency.
- For a spicy kick, add crushed red pepper flakes to the soup, or consider using andouille sausage for a zesty alternative to Italian sausage.
- Enhance the soup’s flavor by serving it with a slice of crusty bread, perfect for dunking into the creamy, garlicky broth.
Equipment
- Large Stockpot – A durable, large-sized pot necessary for cooking soups and stews.
- Slotted Spoon – Useful for transferring the sausage without the oil.
- Wooden Spoon – Handy for stirring and breaking up the sausage as it cooks.
- Garlic Press – If not already owned, a garlic press can make mincing garlic much easier and quicker.
