Chicken Sausage and Kale Soup | Paleo

• Meat

  • 4 links Aidells chicken and apple sausage

• Produce

  • 4 oz Carrot
  • 4 oz Celery, ribs
  • 4 oz Crookneck squash, yellow large
  • 1 1/2 oz Leeks
  • 2 cloves Of garlic, medium
  • 4 oz Stripped kale
  • 4 oz Tomato
  • 4 oz Zucchini, large

• Canned Goods

  • 32 oz Chicken broth

• Baking & Spices

  • 1 tbsp Garlic and herb seasoning blend
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1/3 cup Chardonnay

• Liquids

  • 2 cups Water

Found on lowcarbmaven.com

Description

Directions

• Grill the sausages. While the grill is heating and the sausages are cooking, wash and cut the vegetables and strip then chop the kale into 1 inch strips.
• Heat 1/4 cup of oil in a soup pot or a dutch oven, over medium high heat. When the oil is hot, add the leeks, celery and carrots cooking until beginning to soften. Next, add the squash and zucchini, stirring. Then add the wine, tomato, Garlic & Herb Seasoning Blend, red pepper flakes, and kale. Cover and turn the heat down to a simmer. Simmer for 5 minutes and give the vegetables a good stir. Add the chicken broth and water and bring up to a simmer. Cover and simmer gently for 30 minutes or until the vegetables are done to your liking. Slice the sausage and add to the soup just long enough to heat through.
• Taste and adjust seasoning. Serve.

Nutrition