This soup is surprisingly hearty and flavorful, and will probably be made once a week during the winter at our house. If you’ve noticed a recurring theme with out recipes, it’s this: they’re fairly quick, they taste good, and they’re packed with protein and/or vegetables, with a little bit of a good carb or starch.
Monotonous? Maybe. But this is how athletes need to eat, both in terms of nutrients and lifestyle.
I spend 40+ hours a week either working out or actively recovering and I teach classes at a local crossfit. Even in my days of being in the “working” world, I would teach all day, coach in the evenings, and still try to get training sessions in. Spending a lot of time cooking is just not something most athletes have time for. But because food and nutrition is so important, you have to figure out ways to make a lot of food that will fill you up and power your workouts without emptying your wallet.
This soup fits all of the above. Thirty minutes at the stove will yield you with enough soup for dinner, lunch, and probably dinner again the next day. If you’re on the fence about kale, give it a shot in this and I guarantee it will win you over. The recipe below is what we followed to make this, but we made a few (unnecessary) substitutions. We used an asiago-spinach chicken sausage, and also added about a 1/2 cup of heavy cream to the soup towards the end of the cooking time. If you need to get more calories in your diet, that will help!
Kale, Sausage & Potato Soup
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
|Meal type||Main Dish, Soup|
|Website||Food & Wine|
- 1 tablespoon olive oil
- 1lb hot italian sausage links (sliced into coins)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 quart water
- 2 cups chicken broth (in a pinch you can substitute water)
- 2 teaspoons salt
- 1.5lb red potatoes (washed and sliced to be the same thickness as the potatoes)
- pinch red pepper flakes
- 1lb kale (stems removed, leaves chopped)
- 1/2 teaspoon freshly ground black pepper
|In a large stockpot, heat oil over medium-low heat. Add the sausage and cook, stirring frequently for about 10 minutes.|
|Remove the sausage, and saute the onion in the oil left in the pan. After onions are translucent, add the garlic and stir for another minute.|
|Add the water, broth and salt and bring the soup to a boil.|
|Add the cooked sausage, potatoes and red pepper flakes. Cook, partially covered for 2 minutes.|
|Add the kale and bring the soup to a simmer.|
|Cook, partially covered, until the potatoes and kale are tender, about 6 minutes. Add the black pepper, then serve.|