Yield:
8 Servings
Prep Time:
15 Minutes
Cook Time:
30 Minutes
Category
Lunch + Dinner
Calories:
230
Carbs:
27.7
Fat:
7.1
Fiber:
4
Protein:
15.7
WW Points:
4
ingredients
1 pound jennie-o hot turkey sausage
6 garlic cloves, finely chopped
1 medium yellow onion, diced
1 teaspoon crushed red pepper
1 ½ pound potatoes, diced
6 cups broth
1 cup unsweetened almond milk
1 tablespoon mustard (*to offset the sweetness of the almond milk)
2 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon cracked black pepper
1 10 ounce bag of kale, stems removed
directions
Step 1:
Spray a large pot or Dutch oven with cooking spray. Heat over medium heat and add sausage.
Step 2:
Cook until browned and crumbled. Drain the excess fat and set the sausage aside.
Step 3:
In the same pot, add the garlic and onion, and cook over medium heat for about 2 - 3 minutes.
Step 4:
Stir in broth, and seasonings and bring to a boil. Add the diced potatoes and cook until tender, about 10 - 12 minutes.
Step 5:
In a small bowl, whisk together the almond milk, mustard, and cornstarch, then add the mixture to the pot.
Step 6:
Stir in cooked sausage and kale until the kale begins to wilt. Cook for an additional 10 - 15 minutes or until soup thickens. Serve with some garlic bread and enjoy!
Jenn's Notes:
I only use almond milk and have learned that a little bit of yellow mustard offsets the sweet flavor of almond milk when using in savory recipes. You cannot taste the mustard – I promise!
I modified this recipe from here.