Tuscan Kale And Potato Soup
In a frying pan, brown the sausage with the onion and garlic.
While sausage is browning, place broth, potatoes, oregano, and pepper flakes in saucepan and heat to boiling.
Once the sausage is browned, add it to the saucepan and boil until the potatoes are tender.
Add kale, coconut kefir (or cream), and gelatin (if using).
Spoon into bowls and top with cheese if desired.
Notes: Leftovers can be refrigerated or frozen.
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