Creamy Sausage Soup with Greens

This is a sneaky sausage soup. It looks thick and creamy. It’s got the texture of a lovely bisque… but it doesn’t use any kind of dairy or, in fact, any type of “milk”. That’s right, folks, this Autoimmune Protocol friendly bowl of awesomeness is coconut free to boot!

While working on Nourish, I noticed how often I relied on coconut milk or coconut cream to make things, well, creamy. But knowing how many people have issues with, or even allergies to, coconut products, I set out to make as many of the recipes in Nourish not only AIP, but coconut free. The result is that about 90% of the recipes in the cookbook are coconut free or have adaptations to avoid coconut products with substitutions. And I picked up a few new tricks and techniques along the way: winning!

If you want to see all the details about my book baby, take a sneak peek here!

Creamy Sausage Soup with Greens from http://meatified.com #paleo #whole30 #aip #dairyfree

So what’s the deal? I’ll tell you. With the magic of my blender, I’ve whipped up a soup base made of gut-healing bone broth and vegetables that has the smoothness and richness of a traditional cream-based soup! Is there nothing a good blender can’t do? Mine has been a lifesaver when it comes to developing tasty AIP recipes – to the point that somebody recently referred to me as “The Blender Queen” – ha! Because I was making this soup ahead of time for an easy grab-and-reheat breakfast for myself and Mr Meatified, I decided to add sausage, which was a great idea. The collard greens needed using up, so they were the perfect addition to the sausage soup at the end! You could use whatever dark leafy greens you like or happen to have around, of course.

Mr Meatified and I are following an AIP version of the Whole30 right now: I’m doing it for a much needed reset after a stressful few months pulling the cookbook together and Mr Meatified is doing it to support me. Isn’t that the sweetest? If you are following either the Whole30 or the AIP, check out my Whole30 recipe category or my AIP recipe category for a little kitchen inspiration!

Creamy Sausage Soup with Greens from http://meatified.com #paleo #whole30 #aip #dairyfree

Creamy Sausage Soup with Greens {AIP, coconut free}
 
Ingredients
  • 1 tbsp (15 ml) coconut oil or avocado oil
  • 1 cup (140 g) diced onion
  • 2 cloves of garlic
  • ½ lb (225 g) cauliflower florets
  • ½ lb (225 g) parsnips
  • 5 cups (1.2 l) chicken or pork broth, divided
  • 1 lb (450 g) sausage links (see notes)
  • ½ lb (225 g) collard greens
Instructions
  1. SOFTEN: Add the oil to a saucepan over low-medium heat, along with the diced onion. Peel and smash the garlic cloves with the back of your knife and add those to the pan, too. Cook until the onion is almost translucent, about 5 minutes, stirring once or twice. Chop the cauliflower into bite sized pieces and peel the parsnips. Trim the ends from the parsnips and slice them finely. Add the cauliflower and parsnips to the pan, as well as 3 cups (720 ml) of the broth. Cook until the cauliflower and parsnips are tender, about 20 minutes.
  2. BROWN: While the vegetables are cooking, heat a skillet over medium and cook your sausage links until nicely browned and just cooked through. Transfer them to a plate to cool slightly, then chop into bite size pieces and reserve them for later.
  3. WHIZZ: Carefully transfer the cooked vegetables and any cooking liquid to a blender. Add the remaining reserved broth - this will help cool the mixture down enough that you blender won't explode hot soup everywhere! Leave some room for air to escape the blender, just in case. Blend until you have a thick, smooth soup base.
  4. WILT: Add the soup back to the saucepan, along with the sliced sausage. Slice the greens finely and discard any super tough stems. Over medium heat, warm the soup and then add the sliced greens. Cook until the greens are just wilted and serve.
Notes
Make sure that the sausage you use is AIP compliant - no nightshades, seed spices or pepper!

This soup keeps nicely for a few days in the fridge.

This recipe is Autoimmune Protocol and Whole30 compliant.

 

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35 comments

  1. It’s so wonderful to hear that you made Nourish so coconut-free! I started following the AIP recently (just finished my Whole30) to eliminate skin conditions like acne and eczema and it’s done wonders, but I still feel like something is holding me back. I have a sneaking suspicion it’s either coconut or fructose, which means coconut anyway. Sigh. Excited for your book!

    1. It’s amazing how easy it is for those coconut products to sneak into AIP recipes!I hope you figure out what the issue is soon, I’d definitely start with eliminating the coconut first as that’s probably easier than troubleshooting fructose – good luck 🙂

  2. Thank you for posting this recipe!! My husband and I started a Whole 30 and I’m doing the AIP. This soup will be a staple for sure! It’s just delicious 🙂

  3. I can’t for the life of my find compliant sausage or bacon…can someone else list some brands or stores!?! I would love to have this soup!

    1. Try mixing up your own sausage blend and leaving it in the fridge overnight to let the flavors meld together nicely. Instead of cooking sausage links and slicing them, crumble your own sausage into a pan and cook it through, then add it to the soup at the same stage of the recipe as the sliced cooked links go in. It won’t be as pretty, but will taste just as good 🙂 Here are a few AIP recipes to give you a start:

      http://www.phoenixhelix.com/2013/12/08/perfect-breakfast-sausage/
      https://salixisme.wordpress.com/2014/01/09/aip-pork-sausage-or-what-i-eat-for-breakfast/
      http://gutsybynature.com/2014/03/01/autoimmune-paleo-breakfast-sausage/

    1. For a main course I’d say this would serve 3 – 4. I would probably double it so you guys had some leftovers 🙂

  4. This looks amazing! Thanks for sharing. BTW, absolutely love your book Jusot it last week and am enjoying it very much. Do have a question about the crock pot meatloaf. I don’t have a crock pot attachment. What can I use instead? I was thinking of shaping in foil. Would that work?

    1. Hi Josianne, I’m not sure that I follow your question exactly. The meatloaf is free formed by hand inside the slow cooker insert — I have a similar (non-AIP) recipe posted on the site here, which shows you how the meatloaf looks like inside the slow cooker. Let me know if that helps answer your question! 🙂

      1. Thanks, it does. I’ve re-read the recipe, now that I have it on the print version and not on the ebook version, and i understand. I thought when you said crock pot insert you meant a separate piece, but it’s just the bowl of the thing. All good. Going now to buy ingredients. Cheers.

  5. Hello! When serving this, do you usually serve with anything else as am accompaniment? If so, what suggestions do you have?

      1. Ahh I see. (I haven’t heard “one pot meal” before tbh and I’m not sure what it means – I assume it means without accompaniment). How do you split it up into servings for multiple people if they eat it like that?

        Also, what sausages do you use? I have trouble finding a brand that is Whole30 compliant.

        And is the broth supposed to be blended into the soup as well, or is it just to infuse the vegetables with flavor?

        1. Everything except the collard greens and sausage is blended together to make the creamy soup component, then the sausages and greens are added to the soup afterwards. Once the sausage and collards are stirred through / wilted, it’s easy just to ladle into servings because they should be distributed evenly throughout the soup.

          We have a local butcher who makes no added sugar links. I don’t know of a brand offhand that is W30 compliant, but I would suggest you try the meat counter somewhere like Sprouts / Whole Foods.

        1. 4 cups of the broth go into the soup while the vegetables are softening; the last cup is added to the blender along with the vegetables (and their cooking liquid, the broth). Adding the cold broth helps reduce the chance that the steam from the hot food doesn’t force the seal of the blender to fail, which avoids the mess of a blender explosion!

  6. ABSOLUTELY THE BEST BY FAR! I’m so thankful I decided to make a double batch of this amazing soup on the first round! I would just be making again today if not! LOVE the flavors, the creaminess, the texture… All it. Thing that made this recipe for me was hope ready it was. I prepared this recipe (for the next days breakfast & family dinner) while cooking dinner the same night! Great recipe, I see many more batches being made & frozen for quick meals, too!

    1. Yay, I’m so happy to hear this! I’d freeze it without the greens and then add them when reheating — hope that helps!

  7. Hi, just thought I’d leave another glowing review on this soup! This is so hearty and wonderful. I had about a bowl and half and was stuffed. I made this soup to accompany me on a camping trip this weekend and I think it will be just the perfect thing.

    1. Yay, I’m so glad you enjoyed it — it’s definitely starting to be the right kind of weather for it! Have a lovely trip 🙂

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