Clean Out the Fridge Soup
This soup is a mix of so many different things I couldn’t think of any better name than Clean Out the Fridge Soup. It is kind of a mix of a potato soup, vegetable soup, and Italian soup. Which I know doesn’t sound super appetizing but I promise it’s so good! I ate this soup 4 times without getting sick of it, and that’s really saying something. It’s super creamy, but dairy free and packed with so much goodness! Carrots, potatoes, kale, and Italian sausage come together to make the most comforting soup that’s perfect heated up on a cold snowy day (not that I know what that’s like, but I hear the rest of the country is seeing white out of their windows this week).
Carrots, potatoes, kale, onion - these are the veggies I had on hand so that’s what I decided to add to this soup! I totally think you could get creative with this and add/swap for other things if you have them on hand. I personally think spinach and broccoli would be delicious.
Vegetable broth & coconut cream - for the broth of this soup I used vegetable broth and for the creaminess I added in coconut cream. I have been trying to incorporate more dairy free recipes onto my page per request from some of you all, but gosh I love cheese so much it’s hard to do! I think this was absolutely delicious with the coconut cream, it didn’t have a “coconuty” taste at all, but if you can handle dairy I think a regular half and half or heavy cream would be fine as well.
Italian sausage - I bought Trader Joe’s Italian sausage for this recipe. If the sausage you buy has the clear casing (like mine did) use kitchen scissors to remove it so that you can get ground sausage.
Truly this is so so yummy! It made me so nostalgic thinking of some of my grandmothers soups and definitely made me miss cold weather even more than I already do. Although, I can’t complain it was in the 40’s here last week and that hasn’t happened in a long time! I can’t wait for you guys to try this. I hope you love it as much as I do!
Clean Out the Fridge Soup
Ingredients
- 2 tbsp. avocado oil
- 1 lb. Italian pork sausage
- 1/2 yellow onion
- 4 whole carrots
- 4 cloves minced garlic
- 32 oz. low sodium vegetable broth
- 1 cup water
- 2 small russet potatoes (about 3 cups after they're cut)
- 1 cup canned coconut cream
- 2 large handfuls of kale
- Salt and pepper
Instructions
- Place 1 tbsp. avocado oil in a dutch oven over medium heat. Add in the Italian sausage and use a spatula to break it up into pieces. Let it cook for about 10 minutes, continuing to mix it up every couple of minutes, or until it is browned and cooked through. Empty the sausage out onto a plate that has a double layer of paper towels over it to absorb the grease.
- Wash, peel, and chop the carrots into small pieces. Finely chop the onion. Add 1 tbsp. avocado oil to the dutch oven again over medium heat. Add in the carrots, onion, garlic, and a dash of salt and pepper. Place the lid on and let sauté about 10 minutes, stirring every couple of minutes.
- Wash and chop the russet potatoes into cubes. Add the vegetable broth, water, and the potatoes to the soup. Place the lid on and turn up the heat a to bring the soup to a low boil, and then let simmer for 15 minutes.
- Wash and roughly chop kale. Stir in the coconut cream and kale, and add the sausage back in. Let everything simmer 5 more minutes.