Description
A delightful and creamy combination of sweet potatoes and sausage, perfect for cozy evenings.
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 potatoes, 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 fresh kale, chopped
- Salt and freshly cracked black pepper, to taste
- Optional toppings: pepitas, microgreens, fried sage leaves
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground sausage and cook until browned. Transfer the sausage to a plate and set aside.
- In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion for about 5 minutes until softened. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the vegetable broth, fresh sage leaves, thinly sliced carrots, diced sweet potatoes, smoked paprika, white beans, and half of the cooked sausage. Bring the mixture to a simmer, then reduce the heat, cover, and cook for about 15 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are soft, stir in the full-fat coconut milk and chopped kale. Cook for an additional 1-2 minutes, just until the kale has softened. Remove the sage leaves before serving and season with salt and pepper to taste.
- Serve warm, garnished with the remaining sausage and any desired toppings such as pepitas, microgreens, or crispy sage leaves.
Notes
For the best flavor, use fresh ingredients. Adjust the soup’s thickness with more vegetable broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian