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Whole30 sausage soup
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5 from 1 vote

Whole30 Sausage and Kale Soup

This Whole30 Sausage and Kale Soup is rich, hearty and full of protein. It uses simple ingredients to create a one pan meal that everyone will love!
Prep Time15 minutes
Cook Time30 minutes
Course: lunch, Main Course
Cuisine: American
Keyword: bacon, butternut squash soup, caramelised onion, chili, garlic, kale, mashed potatoes, one pan, paleo, pork, pork sausage, sausage, whole30
Servings: 4 servings

Ingredients

  • 6 slices bacon, diced
  • 1 lb pork sausage can use ground pork too
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken bone broth or stock
  • 3 cups chopped kale
  • 2 cups rutabega, butternut squash or potato, cubed
  • 1 cup raw cashews
  • 1-2 tsp salt
  • 1/2 tsp red pepper flakes

Instructions

  • Preheat a large soup pot or dutch oven to medium heat. Add the chopped bacon to the warm pan and fry until crisp.
  • Remove the bacon to a small bowl, and add the pork or sausage to the pan. Sautee until cooked and brown, breaking up the meat with a wooden spoon.
  • Remove the pork and set aside. Add the chopped onion and garlic to the pan. (Feel free to add 1-2 tbsp oil if the sausage didn't leave enough cooking fat behind.)
  • Add the bone broth, cubed starchy vegetable of choice, salt, chili flakes and cooked bacon and pork to the pan. Simmer for 20 minutes.
  • While the broth is cooking, cover the cashews with boiling water in a bowl. Leave to sit for 5-10 minutes.
  • Once the vegetables are tender, drain the cashews and add them to a high-speed blender along with 1 cup of the hot broth from the pot. Carefully Blend until smooth, scraping down as needed.
  • Add the cashew cream to the soup pot along with the chopped kale. Stir and cook until the soup thickens and the kale wilts.
  • Serve and enjoy!