Winter Harvest Soup

*cues... baby it's cold outside*

Since living in LA for almost 4 years, I have never seen so much rain and felt such low temperatures. I've been doing a lot of lounging around in cozy clothes and making a lot of hearty recipes like this Winter Harvest Soup!

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One of my favorite things to make when it's cold or when I'm feeling down and out is soup. Soup just has this ability to warm your soul, fill you up and make you feel better, no matter the illness.

This particular recipe is so hearty and rich. The perfectly flavored broth, the chunky veggies and variety of textures makes everyone love this dish!

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Make this when you need to use a bunch of extra veggies you have lying around in the house and fridge. I stuck with many root veggies, plus kale. But, you can toss anything in... squash, tomatoes, sweet potatoes, celery and more! I've found that soup is perfect for feeding a large group and is also the best for leftovers to take you through the whole week.

Welllll what are you waiting for? Get the quick and easy recipe below :)

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WINTER HARVEST SOUP

INGREDIENTS:

  • Olive oil

  • 1 package of smoked sausage

  • 1 diced onion

  • 2 cloves garlic, chopped finely or pressed though garlic press

  • 2 carrots, diced

  • 6 baby yellow potatoes, cubed (skin on)

  • 6 cups chicken stock (you can use 6 cups water and chicken bullion)

  • 2 cups chopped kale

  • 1 teaspoon Italian seasoning

  • ¼ teaspoon paprika

  • ½ teaspoon black pepper

  • Pinch of salt

  • 1 tablespoon chopped parsley (optional)

DIRECTIONS:

  1. Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil; when hot add in the sliced sausage and let it caramelize and brown

  2. Add the chopped onion, and sauté together with sausage for about 3-4 minutes, until lightly golden; add in the Italian seasoning, paprika, black pepper, and pinch of salt and the garlic, and stir to combine.

  3. Add the carrots and potatoes to the onion mixture. Then add in the chicken stock, and bring to the boil.

  4. Reduce the heat to medium/low and simmer for 30-40 minutes

  5. Turn off heat, and check to see if any additional salt/pepper is needed; add in the kale and the chopped parsley, and stir to combine so the kale can wilt into the soup for a few minutes!