Homemade Creamy Sweet Potato and Sausage Soup
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Homemade Creamy Sweet Potato and Sausage Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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 leaves of fresh sage
- 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 chopped fresh kale
- salt and freshly-cracked black pepper, to taste
- optional toppings: pepitas, microgreens, fried sage leaves, etc.
Method
Brown the sausage. Warm 1 tablespoon oil in a large stockpot over medium-a hot burner. Sauté the sausage, crumbling it with a wooden spoon as it cooks, until browned. Move the sausage with a slotted spoon to a clean plate and keep nearby.
Sauté the onion and garlic. Warm the remaining 1 tablespoon oil in the stockpot. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant.
Let it bubble gently. Tip in the vegetable stock, sage, carrots, sweet potato, smoked paprika, beans, half of the cooked sausage and stir until combined. Leave until the soup reaches a let it bubble gently. Then reduce heat to medium-low to maintain the let it bubble gently, cover and cook for 15 minutes or until the sweet potatoes are tender.
Salt Tip in the coconut milk and fresh kale and stir for 1-2 minutes, or until the kale begins to soften. Lift and discard the sage. Taste and season the soup with salt and pepper as needed.
Plate Plate warm, garnished with a spoonful of the remaining crumbled sausage plus any of your desired toppings.
