I think it’s so weird to always talk about the weather and yet, here I go…..again! It’s 80+ degrees in So Cal and I just keep shaking my head at the fact that I had planned to post some of these soup recipes from Jan – March! I realize I’m on the west coast and some of you are actually experiencing winter weather, so this one is for you!
My idea behind this very soup recipe, was to make it ahead and be able to snuggle up with a fluffy blanket, my hubby, Netflix and a bowl of this soup on a chilly/rainy Saturday or Sunday afternoon! However ….the last few weekends has been shorts and tank top weather for us over here in sunny California. Soup weather better still be on the map because I still haven’t gotten out all my scarves and coats!
I know the minute I accept the fact that we aren’t having a real winter and dig out more of my spring/summer clothes, it’ll start being cloudy and rainy. It’s just how it works. I just hope that it doesn’t mean we are having a cooler summer because I absolutely love my summer months!
OK! Enough weather babble! I’m going to move on to this soup recipe. It’s a one pot wonder and it’s super easy ….really, it is! I did use precooked sausage links but if you prefer to use crumble, that’s fine too. I am going to make this recipe up soon, using chorizo and I can’t wait to see how that turns out. I used parsnips in place of potatoes & honestly, I don’t know why I don’t do that more often!! I had my daughter fooled that they weren’t russet potatoes …..so “shhhhhh” – don’t tell anyone! What they don’t know won’t hurt them.
I hope you are all experiencing the cool weather that January should be and if so, get this soup on your table …..or on your lap while snuggled up on your couch while catching a great movie. If you end up going that route, let me know please. I will live vicariously through you!!!!
- 1 lb spicy sausage links, precooked*
- 4 thick slices of bacon
- 2 1/2 cups diced parsnips (about 2 med-large parsnips)
- 4 cups chicken bone broth
- 1 can coconut cream
- 4 handfuls of chopped or torn kale
- 1/2 large onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 tbsp tapioca flour + 4 tbsp boiling water
- Warm a large dutch oven pot (I used my cast iron) over medium-high heat.
- Add bacon to pot and cook bacon until done. Remove bacon and set on paper towel to drain. Reserve bacon grease in pot.
- Add diced onions to pot and cook until nearly translucent. Add minced garlic and toss to warm through ....then add in chicken broth and parsnips. Bring to a soft boil, then turn down to medium-low heat and cook for 25 minutes.
- While that is cooking on the stove, boil some water (or heat in microwave) and pour 4 tbsp's into a bowl. Slowly whisk in 2 tbsp tapioca flour, making sure all is incorporated with no lumps. Slice or crumble bacon.
- Pour in coconut cream, sliced sausage and kale into pot, as well as the tapioca mix. Stir and season with salt and pepper.
- Serve with crumbled bacon atop each bowl.
- *If you'd like to use crumbled sausage, you can cook that up just after the onions and garlic are added to pot - then once it's cooked, add in the chicken broth ....etc. and so on.