PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Don’t mind us, but we’ll be eating soup from now until April. Why? Because it’s customizable and it requires almost no effort except a stir here and there. Next on our list is this sausage-kale soup from Jen Fisch’s new cookbook, Keto in an Instant. It’s adaptable and quick, thanks to the Instant Pot.
“This is really a choose-your-own-adventure kind of recipe,” Fisch writes. “You can use any type of sausage you prefer (kielbasa, chorizo and Italian sausage are all great choices!), and depending on what you choose, you can really change the flavor profile of the soup.”
Don’t stop at sausage, though. “You can add in any leafy green,” she continues. “Spinach or chard would work well here if you’re not on the kale bandwagon. Don’t skip the cauliflower, though—it gives the soup a great bite and makes it very filling.”
Skip the cauliflower? We would never.
From the book Keto in an Instant by Jen Fisch. Copyright © 2020 by Jen Fisch. Published on January 7, 2020 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
2 tablespoons extra-virgin olive oil
½ pound uncured sausage, sliced into ½-inch-thick rounds
½ cup diced yellow onion
2 tablespoons minced garlic
½ teaspoon smoked paprika
¼ to ½ teaspoon crushed red-pepper flakes, to taste
4 cups chicken broth
2 cups cauliflower rice
3 cups chopped fresh kale
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1. Select Sauté on the Instant Pot. When the pot is hot, add the olive oil. Add the sausage, onion, garlic, paprika and pepper flakes to the hot oil and cook, stirring often, until the onion softens and the sausage starts to brown, about 5 minutes. Select Cancel. Add the broth and cauliflower rice.
2. Secure the lid on the pot and close the pressure-release valve. Set the pot to High Pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.
3. Stir in the kale, salt and pepper. Let the soup stand for 5 minutes to soften the kale before serving.