Recipe: "Still Winter" Soup

Even though it's February, it's still winter. Yes, the days might be getting longer (more sunshine is always a good thing), spring is on the horizon and love is in the air. But it's still freezing, there are still endless amounts of snow on the ground, and I am wearing no less layers than I was in December. Oh, and that groundhog predicted 6 more weeks of winter (we live in Minnesota, so obviously).

So yes, unfortunately, it's still winter.

Surprisingly, I've made much less soup this winter than I thought I would. Jack and I love soup - it's so easy to make, is incredibly easy to bring to work for lunches and is the only thing that seems to make us feel any better when it's -10 degrees outside. So yesterday, I was able to sneak in some time to make homemade soup while making our Super Bowl game day treats.

I stumbled upon this recipe from Gluten-Free Goddess and knew immediately that I had to make it. The best part that I had all of the ingredients in our kitchen to make the soup (well, all the ingredients, with a few modifications to the original recipe). Let me tell you, that Gluten-Free Goddess knows her stuff. This soup is incredible. And is exactly what we needed to help us start this chilly week off on the right foot.

xo,
C

Recipe: "Still Winter" Soup
A modified version from Gluten-Free Goddess

Ingredients:
Olive oil: 1 tablespoon
Garlic clove: 1, minced
Crushed red pepper flakes: 1/4 to 1/2 teaspoon, depending on preference
Chicken or turkey sausage: 4 total (we used turkey)
Sweet potatoes: 2 medium
Onion: 1/4 chopped
Fire roasted tomatoes, diced: 14-28 ounces with juice, depending on preference
Chicken broth: 32 ounces
Kale: 1 bunch, washed and shredded into 2-3 inch pieces
Salt and pepper

Instructions: 
1. In a large soup pot, heat olive oil. Add minced garlic and crushed red pepper flakes. Let cook for one minute.
2. Cut sausages into preferred size. Add sausages to soup pot. Let cook for five minutes.
3. Add potatoes, diced tomatoes and broth to soup pot. Bring to a boil. Cover and reduce heat. Let simmer for 15 minutes or until potatoes are tender.
4. Add washed, shredded kale to soup pot. Cook until kale is tender, around 10 minutes.
5. Add salt and pepper to taste.
6. Remove from heat and enjoy!

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