Tuscan Kale And Potato Soup

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  • 5 (1)
45 MIN
6 SERVING
Medium

PROTEIN

127g

CARBS

193g

CALORIES

2725kcal

SUGAR

36g

cholesterol

937mg

FAT

76g

Ingredients

Serving

onion ( diced )

1 medium
4 cloves

low sodium vegetable stock ( or chicken stock )

8 cup

potatoes ( sliced,I used fingerlings for cute little circles )

4 cup
1 tsp, ground
3 cup, chopped

coconut milk ( or dairy cream )

1/2 cup

beef ( grass-fed beef gelatin (optional) )

15 g
1/4 tsp

manchego cheese ( or parmesan cheese, grated for topping )

30 g

Tuscan Kale And Potato Soup

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  • 5 (1)

Instructions

Step 1

In a frying pan, brown the sausage with the onion and garlic.

Step 2

While sausage is browning, place broth, potatoes, oregano, and pepper flakes in saucepan and heat to boiling.

Step 3

Once the sausage is browned, add it to the saucepan and boil until the potatoes are tender.

Step 4

Add kale, coconut kefir (or cream), and gelatin (if using).

Step 5

Spoon into bowls and top with cheese if desired.

Notes: Leftovers can be refrigerated or frozen.

Day 10 of 40

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