Nutritional info: Calories 222, Fat 9 g, Protein 14 g, Carbohydrates 19 g.
Servings: 8
Ingredients:
1 large onion (diced)
2 tbsp. olive oil
8 oz. preservative-free chicken sausages (sliced)
3 celery stalks (diced)
3 carrots (diced)
2 tsp. cumin (ground)
1 tbsp. paprika
½ tsp. turmeric (ground
2 tsp. salt
1 tsp. black pepper (ground)
1 pinch saffron threads
5 garlic cloves (minced)
2 sweet potatoes (peeled and cut into bite-size pieces)
8 c. chicken broth
4 c. kale
1 lemon (juiced)
Salt and pepper to taste
1 pinch harissa
1 tbsp. fresh parsley (chopped)
Directions:
1. Heat a soup pot over medium-high heat, add the olive oil and then the onions. Sauté for about 5 minutes.
2. Add the chicken sausage slices and cook through.
3. Add in the celery and carrots frequently stirring for another 3 minutes as they soften.
4. Then, mix in the cumin, paprika, turmeric, salt, black pepper, saffron and garlic; cook for 3 minutes.
5. Toss the sweet potatoes in and chicken broth into the mix and bring it to a boil.
6. Turn down the heat to medium-low and let the soup simmer for 20 minutes or until the sweet potatoes have softened.
7. Mix in the kale and let it cook for an additional 10 minutes or until the kale has wilted and is cooked through.
8. Stir in the lemon juice.
9. Season with salt and pepper as needed.
10. Garnish with the harissa and parsley and it’s ready to serve.