Sopa cremosa sem glúten de batata, linguiça e couve kale

Ingredientes

• 1 pound ground mild Italian sausage
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 4 heaping cups diced russet potatoes
• 3 heaping cups finely chopped cauliflower florets
• 4 cups chicken stock
• 2 cups unsweetened almond milk (or any milk you like)
• 3/4 teaspoon kosher salt
• freshly ground black pepper
• 3 cups chopped kale (stems removed)
• 1/4 teaspoon crushed red pepper flakes (optional, if you like spicy)

Modo de preparo

1. 1

   --- step 1 ---

2. 2

   Place large dutch oven or pot over medium heat. Add sausage and cook, using a wooden spoon to break into small pieces, until cooked through. Remove sausage from the pot and transfer to a plate with paper towels to drain. Set aside.

3. 3

   --- step 2 ---

4. 4

   In the same pot, add onion, garlic, potatoes, and cauliflower. Saute for 3 to 4 minutes or until onion begins to soften. Add the chicken stock, almond milk, salt, and black pepper. Bring to a simmer and cook uncovered until potatoes are fork tender, about 10 to 15 minutes.

5. 5

   --- step 3 ---

6. 6

   Remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth, then transfer puree back to the pot. Stir in cooked sausage and kale. Allow soup to simmer for 5 to 10 minutes or until kale is wilted. Taste and season with kosher salt, black pepper, and crushed red pepper flakes if necessary. Garnish with grated parmesan cheese, if desired.