The cool air outside has me craving something warm and hearty, and oh, this creamy sweet potato sausage soup hits the spot like nothing else. It’s like wrapping myself in a cozy blanket by the fireplace, with every spoonful delivering a delightful symphony of flavors—sweet, savory, a hint of spice. My dog, Charlie, gave me the side-eye when I slurped the last bit right out of the bowl, but hey, sometimes you just can’t resist.
Steps
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the sausage, breaking it up with a spoon, until it turns brown. Remove the sausage from the pot and set it aside on a plate.
- Using the same pot, add the remaining tablespoon of olive oil. Cook the diced onion for about 5 minutes, stirring occasionally until it becomes soft. Add minced garlic and cook for another 1-2 minutes until it smells fragrant.
- Pour in the vegetable broth and add sage leaves, sliced carrots, diced sweet potatoes, smoked paprika, white beans, and half of the cooked sausage. Stir everything together and bring it to a simmer. Lower the heat to medium-low, cover the pot, and let it cook for 15 minutes or until the sweet potatoes are soft.
- Stir in the coconut milk and chopped kale, cooking for 1-2 minutes until the kale begins to wilt. Remove the sage leaves from the pot. Taste the soup and add salt and pepper as needed for seasoning.
- Serve the soup warm, topped with the remaining sausage and any additional garnishes you prefer.
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 potato, 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 of chopped fresh kale
- Salt and freshly-cracked black pepper, to taste
- Optional toppings: pepitas, microgreens, fried sage leaves, etc.
FAQ
- Can this soup be made vegan or vegetarian?
- Yes, the soup can easily be adapted to be vegan or vegetarian by using plant-based sausage like Beyond Sausage or Field Roast, which will still provide a delicious and hearty flavor.
- What can I use as a substitute for coconut milk?
- If you’re not a fan of coconut milk, you can substitute it with heavy cream or half and half to achieve a creamy texture in the soup.
- How can I make this soup gluten-free?
- To ensure the soup is gluten-free, use certified gluten-free sausage. It’s always a good practice to check the labels to be sure.
- What are some recommended toppings for this soup?
- You can top the soup with crumbled sausage, toasted pepitas, microgreens, fried sage leaves, or even a sprinkle of Parmesan for added flavor and texture.
- How can I add a spicy kick to this soup?
- For a spicier version, you can add some crushed red pepper flakes to increase the heat level of the soup.
Tips
- To enhance the flavor of your soup, reserve half of the crumbled sausage to sprinkle on top just before serving, along with toasted pepitas or other nuts for added crunch.
- If you’re not a fan of coconut milk, substitute with heavy cream or half and half to achieve a creamy texture without the coconut flavor.
- For a spicy twist, add crushed red pepper flakes to elevate the heat and kick of the soup.
- Consider adding additional veggies like celery, bell peppers, or broccoli to customize the soup to your taste and increase the nutritional value.
Equipment
- Large stockpot
- Slotted spoon
- Wooden spoon
