Hearty and delicious, I think you'll really enjoy the flavors of this soup.
YIELD 4-6 servings
INGREDIENTS
4 chicken sausage links, precooked
4 small potatoes, diced (no need to peel)
1/2 bunch kale
5 ounces cherry or grape tomatoes, halved
1 cup carrots, peeled & chopped (about 1 large carrot)
1 cup celery, chopped (about 1 large stalk)
1/2 tablespoon minced garlic
1 to 1 1/2 teaspoons salt (to taste, depending on how salty your stock is)
1/4 teaspoon black pepper
1/2 teaspoon cumin
6 cups liquid (depending on how much chicken or veggie stock I have, I just supplement with water and adjust salt accordingly)
INSTRUCTIONS
1. Add 2 diced potatoes to stock, along with salt, pepper and cumin, cover and bring to a boil
2. Once it reaches a boil, reduce to a simmer and keep covered for 5-10 minutes, until potatoes are soft enough to blend
3. At this point, what I do is take the pot off the burner and carefully use my immersion blender right in there. If you're worried about getting splashed or don't have an immersion blender, just transfer to a regular blender and do it that way.
4. Once the broth is blended and silky, return to simmer and add garlic, kale, carrots and potatoes - cover and simmer for another 5 minutes
5. In a skillet, sauté celery and sausage rounds until sausage is nicely browned
6. Then toss in tomatoes, celery and sausage, simmer until veggies are tender