This Andouille Sausage and Kale Soup recipe is Kaufmann 1 ready and should be enough to fill a family belly.
4 tbs. avocado oil
4-5 garlic cloves minced
1 large white onion diced
4-5 kale leaves torn into bite size pieces
3 small zucchini, washed and made into zoodles
6 cups chicken stock
1 14.5 can diced tomatoes
2 bay leaves
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
12 oz andouille sausage (cut into halved or quarter pieces)
In stock pot add 2 tbs of avocado oil, and heat oil over medium heat.
Add garlic, cook until fragrant (1-2 minutes, stir don’t let it burn)
Add onion, cover and sweat until crisp tender (4-5 minutes)
Add kale, cover and cook until kale is softened (2-3 minutes)
Add chicken stock, diced tomatoes, bay leaves, salt, pepper, onion, garlic powder, stir and cover. (soup should be at a low simmer)
Take your medium skillet, and heat remaining avocado oil over medium heat.
Add andouille sausage and cook until browned, about 5-7 minutes.
Remove sausage from heat. Add a 1/4 cup of the broth to the skillet, and remove any bits. Add sausage and broth back into your stock pot.
Remove bay leaves, and add your zoodles. Cook at least ten minutes until tender crisp, and soup is ready to serve.
Brasied Chicken Meatballs & Kale Soup