RECIPES

Soup, healthy, Gluten-free, minerals, vitamins, spices
Print

Tuscan/Thai Purple Curly Kale "Feel Good" Soup

INGREDIENTS:

1 bundle of the Curly Purple/Green Kale (Green will work if you don't find this)

Knob of Ginger (peeled and sliced thinly)

1 Carrot (finely diced)

2 Stalks of celery (finely diced)

1/2 onion (finely diced)

2 Cloves of Garlic (finely minced)

Kafir Lime Leaves (5-7) (Asian Store find)

Lemongrass (2 stalks)-cut in 1 -1/2 inch pieces, bruised 

Quartered Mushrooms (about 6-7)

Turmeric (to taste - about 1 teaspoon)

Dried Ginger Powder (to taste-about 1/2 teaspoon)

1/4 Cup of white wine

1 Box of Organic Free range chicken stock or 1 Qt homemade chicken stock

4 large Italian sausage links or 3/4 Lb (Pork or Chicken) (Organic)

Whipping cream or coconut milk/cream

Kosher salt (or sea)

White pepper

Red Chili Flakes

1 TBSP of Butter & Olive oil each (about-adjust as needed)


PROCESS:

Melt your Butter and olive oil together in a  heavy bottomed large pot.  Throw in your diced carrots, celery, sliced ginger and onions.  Allow to soften (a few minutes on medium about).  Then add your garlic - sauté for additional 1 to 2 minutes (watch heat on this as garlic burns easily).  Add in all your spices except salt and pepper. Stir for about a minute or so on medium flame/heat to allow the spices to infuse their flavors into the vegetables.  Remove vegetables with spoon into a dish - set aside.  Still on Medium heat (about) or medium high to start with (then turn down so as not to cook to fast or burn), drop in small pieces of the chicken sausage and sauté until slightly brown (add in hot pepper flakes to taste as brown).

NOTE: You can also cook/fry the Italian sausage in a separate pan just prior to sautéing the vegetables or during.

Drain grease from sausage.

Add your sautéed vegetables back in the pot with the Italian Sausage (now cooked). Add white wine- allow to simmer down until almost gone.  Then add your chicken Stock.  Raise temperature to Medium-high.  Add in chopped kale, lemon grass, and kafir lime leaves.  Allow to simmer a bit with Kale to soften.  Add mushrooms. Then adjust seasoning as required and add in coconut cream or milk to taste (Dairy Whipping cream if you prefer) Enjoy!

Course Soup
Cuisine Fusion
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Violetta
Share

Leave a Reply

Your email address will not be published.