..Kale Soup

Here's the deal with this recipe post.  It's still freezing here in DC, I have mucho el-bees to drop before the warm weather commences, and I thoroughly enjoy Sunday cooking in all it's cozy ritualistic glory. Enter this amazeballs Kale soup recipe (which is also Paleo for all you crazy kids out there - oh hey!).  Delicious, nutritious (rings in at only 173 cals per serving y'all)  and a perfect time saver when you make a big Sunday pot and get to have quick homemade dinners all week. DO IT! You know you want to. 

Recipe found via the Allrecipes Dinner Spinner Pro app for iPhone.

Ingredients

1 pound spicy Italian sausage links, halved lengthwise

2 large carrots, chopped

1 small onion, chopped

2 cloves garlic, minced

6 cups chicken broth

1 cup chopped portobello mushroom caps

1 cup chopped cauliflower

2 cups coarsely chopped kale

1 bay leaf

1/2 teaspoon oregano

1. Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.

2. Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

3. Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.

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