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Turkey Sausage Soup (Paleo)

This recipe is a light, but spicy soup that is absolutely PERFECT for freezing and reheating! I also like it for the summer time, because it's not a super hearty dish. I've reheated this on the plane several times, and the pilots and other flight attendants are constantly asking me for the recipe.

You will need:

1 large onion; chopped 

2 sweet potatoes; peeled and chopped

2 large celery stocks; chopped

2 large carrots; peeled and chopped

2 jalepenos; diced

2 large garlic cloves; minced

1 pack spicy Italian chicken sausage; chopped

1 1/2 tsp. Indian Curry

2 dried chili peppers (optional)

7 c. chicken stock

Sea salt and fresh ground pepper to taste

Add all vegetables and sausage to a pan. Using either olive oil or coconut oil, cook until sweet potatoes and onions are soft. Add curry and chili peppers and stir in. Add vegetable mix to a food processor and process until close to smooth. Meanwhile, bring chicken broth to a boil. Add meat and veggie mix to broth and simmer about 10 minutes, adding a couple dashes of sea salt and fresh ground pepper to mix. Garnish with either fresh sliced jalapenos or parsley. 

This recipe makes a LOT of soup, so as mentioned before, it's perfect for freezing and reheating! I order little deli containers off of Amazon that hold and freeze soups perfectly. I also bring a little glass dish to reheat on the airplane, if need be. 




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