Potato Brussels Sprout Soup with Sausage
Since we love Brussels Sprouts so much I am always looking for new ways to enjoy them, enter this Potato Brussels Sprout Soup with Sausage. The ground sausage is the perfect pairing with creamy potatoes and the Brussels add that burst of green veggie flavor! I opted to use chicken bone broth to add even more good for you nutrients to the pot. I promise you even those that don’t like Brussels will be turned around after trying this hearty soup!
Ingredients
- 1 lb Mild Italian Sausage ground, or sausage of choice
- 2 tablespoon Extra Virgin Olive Oil
- 1 cup Onion Diced
- 1 cup Carrots Diced
- 1 cup Celery Diced
- 2 cloves Garlic minced
- 1 lb Baby Potatoes Sliced
- 1 lb Brussels Sprouts Frozen
- 8 cups Organic Chicken Bone Broth or chicken broth, I like Kettle & Fire
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoon Smoked Paprika
- 1 cup Almond Milk or cashew milk
Instructions
- Add olive oil to a large pot
- Add sausage breaking apart and cook till no longer pink
- Make a well in the center of the pot
- Add carrots, celery, onion cooking till onions are translucent
- Add garlic stirring one minute
- Add chicken bone broth
- Add potatoes and Brussel sprouts along with spice and vinegar
- Bring to a boil and then reduce to a simmer for 10 minutes
- Add almond milk and simmer 5 minutes more
- Enjoy!
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