Packed with flavor this Gluten free soup is sure to warm you on a cold winter night. Julie Morrison shared this recipe with our guests in last week's Gluten free Soups and Dinner Rolls class.
Find more of Julie's recipes on her food blog https://www.gluten-free-way.com
Always read the labels when selecting gluten free products.
Prep Time: 15 minutes
Total Time: 45 minutes
Makes 4 Cups
Ingredients:
1 Tablespoon Olive Oil
1/2 Pound Italian Sausage (no casing)
1/4 Pound Bacon
1/2 Cup Chopped Onion
1 Clove Garlic, chopped
4 cups Chicken Broth, I use Swanson brand
1 Medium Potato, cubed
1/4 teaspoon Paprika
1 Cup Kale, chopped
1/3 Cup Canned Coconut Milk
Instructions:
In a medium pot, saute the sausage and bacon in the olive oil. Remove the meat from the pan with a slotted spoon, then add the onion and garlic and saute until soft.
Put the sausage and bacon back in the pot, then add the next 3 ingredients through the Paprika.
Bring to a boil, then simmer for about 10 minutes.
Add the kale and simmer for another 5 minutes.
Just before serving, stir in the milk.
Tips:
No need to refrigerate the coconut milk for this recipe — just shake the can before measuring.
If dairy is OK, you can substitute whole milk or half + half in place of coconut milk.
Vegetarian? Omit the bacon and substitute Meatless Italian Sausage for the sausage. Use vegetable broth in place of the chicken broth.
Potatoes can be peeled, if desired.
Prep Time: 15 minutes
Total Time:
Makes 4 Cups
1 Tablespoon Olive Oil
1/2 Pound Italian Sausage (no casing)
1/4 Pound Bacon
1/2 Cup Chopped Onion
1 Clove Garlic, chopped
4 cups Chicken Broth, I use Swanson brand
1 Medium Potato, cubed
1/4 teaspoon Paprika
1 Cup Kale, chopped
1/3 Cup Canned Coconut Milk
Instructions:
In a medium pot, saute the sausage and bacon in the olive oil. Remove the meat from the pan with a slotted spoon, then add the onion and garlic and saute until soft.
Put the sausage and bacon back in the pot, then add the next 3 ingredients through the Paprika.
Bring to a boil, then simmer for about 10 minutes.
Add the kale and simmer for another 5 minutes.
Just before serving, stir in the milk.
Notes:
No need to refrigerate the coconut milk for this recipe — just shake the can before measuring. If dairy is OK, you can substitute whole milk or half + half in place of coconut milk.
Vegetarian? Omit the bacon and substitute Meatless Italian Sausage (https://www.gluten-free-way.com/recipe-sweet-italian-sausage-vegetarian-and-gluten-free/) for the sausage. Use vegetable broth in place of the chicken broth.
If you cannot find GF bouillon cubes, substitute the bouillon and water with chicken broth. Potatoes can be peeled, if desired.