Parsnip & Kale Tuscan Soup

By garciamoss

Ingredients

• 1 tablespoon coconut oil
• 1 pound organic sausage, crumbled (or use veggie sausage or chickpeas)
• 1 medium yellow onion, chopped
• 3 medium parsnips, thinly-sliced (about 3 heaping cups)
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 5 cups vegetable or chicken stock
• 1/2 cup full-fat canned coconut milk
• 1 bunch kale, washed and torn into bite-sized pieces
• Sea salt and freshly-ground black pepperto taste

Preparation

Step 1

Add oil to a pot over low-medium heat.

Add sausage and cook until browned, about five minutes. Add onions and sauté for an additional five minutes, until translucent.

Add parsnips, garlic, red pepper flakes, basil, oregano, and stock. Bring to a boil, then lower heat and cover, simmering for 15 minutes, or until parsnips are tender.

Add coconut milk and kale and continue to simmer, covered, for 5 to 10 minutes, until kale is just-tender.

Add sea salt and freshly-ground black pepper to taste. Serve hot.