If this were really authentic, it would have potatoes in it. But this decarbed version is delicious, and it’s a full meal in a bowl. Read the labels on the smoked sausage carefully-they range from 1 gram of carb per serving up to 5.
YIELD: 10 servings
INGREDIENTS:
- 1/3 cup olive oil
- 3/4 cup chopped onion
- 3 cloves garlic, crushed
- 2 cups diced turnip
- 2 cups diced cauliflower
- 1 pound kale
- 1 1/2 pounds smoked sausage
- 1 can (14 1/2 ounces) diced tomatoes
- 2 quarts chicken broth
- 1/4 teaspoon Tabasco
- Salt and pepper
INSTRUCTIONS:
- Put 1/4 cup of the olive oil in a large soup pot, and saute the onion, garlic, turnip, and cauliflower over medium heat.
- While that’s cooking, chop the kale into bite-size pieces, and add it to the pot, as well. Let the vegetables saute for another 10 minutes or so, stirring occasionally.
- Slice the smoked sausage lengthwise into quarters, then crosswise into 1/2-inch pieces. Heat the remaining 2 tablespoons of oil in a heavy skillet over medium heat, and brown the smoked sausage.
- Add the browned sausage, tomatoes, and 7 1/2 cups of the chicken broth to the pot. Use the last 1/2 cup of broth to rinse the tasty browned bits out of the frying pan, and add that to the pot as well. Bring the mixture to a simmer and cook until the vegetables are soft, which takes about 30 to 45 minutes.
- Stir in the Tabasco and salt and pepper to taste. Serve the soup hot.
PER SERVING:
- 13 grams of carbohydrates and 2 grams of fiber, for a total of 11 grams of usable carbs and 23 grams of protein.
