1 pound organic, pasture-raised spicy chicken sausage (if vegan, omit and add 1 teaspoon red pepper flakes at the end)
1 large yellow onion
4 cloves garlic, minced
2–3 cups diced red, new potatoes
2–3 cups diced cauliflower (from about 1 small head)
1/4 teaspoon fine grain sea salt
1 can full-fat coconut milk
4 cups veggie broth
1 bunch curly kale, stems removed and torn into bite sized pieces
2 teaspoons fresh thyme leaves
Red pepper flakes, to garnish
In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium high. Add sausage, breaking it apart into small pieces with a wooden spoon, and cook until brown, about 10 minutes. Transfer to a plate; don’t wash out pot.
If you’re vegan, start here: add 1 tablespoon of additional olive oil to the pot. Add the potatoes, onion, cauliflower, and sea salt. Cook on medium-high until just brown, about 5-7 minutes.
Add the coconut milk, vegetable broth, and thyme, scraping the brown bits off the bottom of the pan (these help make the soup delicious!). Bring to boil, then reduce heat to simmer. Simmer for 10 minutes, until the potatoes are easily pierced with a fork.
Add the garlic (leaving it until this point makes it far more immune-boosting, which you can read about more in my cookbook), kale, and sausage (if using—if omitting, add those red pepper flakes now). Cook until the kale is bright green and wilted, about 3 minutes. Serve warm. Serves 4; can be kept in the fridge for 4-5 days.