We love that this soup can be enjoyed now or stored in the freezer for later. Green veggies keep this soup lower in carbs than many other recipes and though we used almond milk to ensure this is also diary-free, you can very well use whole milk and a splash of heavy whipping cream.
Prep Time: 5 minutes
Cooking Time: 30 minutes
1 tablespoon avocado oil
1 medium yellow onion, peeled & diced
1 medium zucchini, ends removed & diced
3 garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon dried oregano
1 pound of mild Italian sausage links, crumbled
4 cups dino kale, chopped
1 cup beef or chicken stock
2 cups plain & unsweetened almond milk
2 tablespoons fresh lemon juice
Add avocado oil to a large stock pot or Dutch oven and bring to medium-low heat.
Add diced onion, zucchini and minced garlic and season with sea salt, black pepper and dried oregano and stir well to combine.
Sauté until veggies are soft, about 5 minutes.
Add in crumbled sausage. Continue to sauté until the sausage has browned, about 15 minutes.
Stir in chopped kale, chicken stock and almond milk reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.
Turn off the heat and stir in the fresh lemon juice.
Serve between 4 and store any leftovers in the fridge for up to 3 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.
Net Carbs: 13