Make this easy kale soup and discover why my family has deemed this the best soup in the world! Thick and creamy kale sausage soup has a unique combination of simple ingredients, resulting in a comforting, tantalizing and perfectly seasoned balance of flavors, ready to serve in only 25 minutes!
Heat the oil in large saucepan over medium high heat. Tip:I recommend a 6 quart so there is enough surface area to saute. Add the onion and saute until tender, about 3 minutes.
2 tablespoons olive oil, 1 medium onion
Stir in the sausage, garlic, and red pepper. Cook and stir until the sausage starts to brown, about 3 minutes. Stir in the rice to coat with the oil, about 1 minute.
14 ounces smoked kielbasa sausage, 6 cloves garlic, ¼-½ teaspoon red pepper flakes, ¾ cup white rice
Add the broth, water, salt and pepper. Cover and bring to a boil. Lower the heat to a simmer and cook for 15 minutes, or until the rice is tender, stirring about halfway through.
Remove the lid and stir in handfuls of kale to wilt, then stir in the cilantro, lemon zest, and lemon juice. Stir in the heavy cream. Serve immediately.
6 cups kale leaves, 1 cup fresh cilantro leaves, 1 lemon, 1 cup heavy cream
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Notes
Dairy-Free Modification
I recommend replacing the heavy cream something with a high fat content, such as coconut milk.
Storing and Reheating
The soup will thicken upon standing as the liquid absorbs. If you would like to avoid this altogether, cook the starch on the side and dish into serving bowls. Then store the soup and starch in an airtight container separately.If storing with the rice added, extra liquid will have to be added when it is reheated. Add water, broth, or cream to reach the desired consistency, but adjust the seasoning to taste before serving.Refrain from adding the extra liquid right after it's pulled from the refrigerator. It will become very thick as it cools, but heat will loosen it up a bit. After it is rewarmed, then stir in the additional liquid.