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!
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!
- 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.
- 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.
- 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.
- 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.
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