- 1 large onion diced
- 2 tbsp. olive oil
- 8 oz. preservative-free chicken sausages sliced
- 3 celery stalks diced
- 3 carrots diced
- 2 tsp. cumin ground
- 1 tbsp. paprika
- ½ tsp. turmeric (ground
- 2 tsp. salt
- 1 tsp. black pepper ground
- 1 pinch saffron threads
- 5 garlic cloves minced
- 2 sweet potatoes peeled and cut into bite-size pieces
- 8 c. chicken broth
- 4 c. kale
- 1 lemon juiced
- Salt and pepper to taste
- 1 tbsp. fresh parsley chopped
Heat a soup pot over medium-high heat, add the olive oil and then the onions. Sauté
for about 5 minutes.
Add the chicken sausage slices and cook through.
Add in the celery and carrots frequently stirring for another 3 minutes as they soften.
Then, mix in the cumin, paprika, turmeric, salt, black pepper, saffron and garlic; cook
for 3 minutes.
Toss the sweet potatoes in and chicken broth into the mix and bring it to a boil.
Turn down the heat to medium-low and let the soup simmer for 20 minutes or until the
sweet potatoes have softened.
Mix in the kale and let it cook for an additional 10 minutes or until the kale has wilted
and is cooked through.
Stir in the lemon juice.
Season with salt and pepper as needed.
10. Garnish with the parsley and it’s ready to serve.