Squeaky Clean Keto by Mellissa Sevigny

Author:Mellissa Sevigny
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2020-01-15T00:00:00+00:00

YIELD: 3 quarts (12 cups) | SERVING SIZE: 1½ cups | PREP TIME: 10 minutes | COOK TIME: 28 minutes

Salty, spicy, and so satisfying, this soup is loaded with hearty, healthy vegetables that also taste great! If you prefer to turn down the spice level, you can replace the hot Italian sausage with sweet.

1 tablespoon extra-virgin olive oil

1 pound hot Italian sausage, casings removed

½ cup chopped onions

2 cloves garlic, minced

3 cups chopped kale (about 1 bunch)

2 cups roughly chopped zucchini (about 2 medium zucchini)

4 cups chicken broth, store-bought or homemade (here)

4 cups filtered water

1 teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes (optional)

1. Put the olive oil and sausage in a large saucepan. Cook over medium heat for about 5 minutes, stirring and breaking up the sausage into crumbles with a wooden spoon. Add the onions and garlic and cook for 3 minutes, or until the onions are translucent.

2. Add the kale, zucchini, broth, water, salt, black pepper, and red pepper flakes, if using. Stir well and simmer for about 20 minutes, until the sausage is cooked through, the kale has softened, and the zucchini is fork-tender. Serve hot. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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