"Creamy deliciousness" was the dinner request I received from my family on the first chilly and rainy Fall day. This yummy soup definitely delivered as everyone went back for more. Creaminess without dairy can be tricky but this soup has a few tricks in it’s mix. Packed with organic vegetables, prebiotics, fiber, protein, and anti-inflammatory ingredients this is the ultimate comfort and healing dinner. Enjoy!
1 lb Fresh spicy Italian or Chorizo sausage - No nitrates
2 lbs Chicken breast or tights thinly sliced or cubed
5-6 Cloves of garlic minced
1 Large leek (or 2 small leeks)
2 Large zucchini (or 4 small zucchini)
2 Red pimiento peppers (red bell peppers or long sweet peppers)
4 Stalks of celery
1 Bunch of Lucianto kale
1 jar Organic sundried tomatoes thinly sliced
2 Cans of white cannellini beans* (Navy or Great Northern beans)
1 Can of coconut milk**
1 Cauliflower whole or riced***
1 C Organic nutritionist yeast - optional
1 Tbs of Tapioca or Arrowroot Starch
6-8 C of Homemade chicken broth****
Salt and pepper
Fresh basil for garnish
1. Take the sausage meat out of the casings and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along for 2 -3 minutes, then add chicken and cook until browned.
2. Reduce the heat to medium and stir in the garlic and leek and cook for 2 -3 minutes.
3. Add zucchini, celery, peppers, sun dried tomatoes, cannellini beans, 4 C of bone broth and coconut milk. Mix well.
4. While the veggies are cooking, steam the cauliflower in ½ C of broth. This should take only 5-7 minutes depending if you are staring with whole cauliflower or frozen riced cauliflower. Let it cool slightly before placing the steamed cauliflower into a high speed blender (Vitamix), add tapioca starch, nutritionist yeast (if using) and 2 C of bone broth. Blend well and transfer into the soup.
7. Season the soup with salt and pepper to taste and bring to simmer.
8. Simmer for 5 minutes, add kale and turn off the heat.
9. Serve with fresh basil
* You can cook your own beans instead of using the cans. 1 ¼ C of dry cannellini beans cooked in cold water. Bring to a boil simmer of low heat for 1.5 -2 hours. Make sure they are cooked but still firm and not mushy. I used 2 cans or Great Northern
** I used Organic Thai Kitchen can from Costco
*** I used a package of organic frozen riced cauliflower from Trader Joes
**** If you prefer the soup more brothy you can add additionl 2 C of broth. Also you can reduce the overall amount of broth and turn this into a great sauce to serve over gluten freen noodles.