Turkey Sausage & Potato Soup (dairy free, gluten free, grain free)
Ingredients
- 2 tbsp olive oil
- 1 lb turkey sausage, Italian seasoned
- 2 leeks, trimmed, washed, chopped
- 1 parsnip, peeled, finely chopped
- 1 small head cauliflower, washed, chopped
- 1 sprig rosemary, fresh
- 2 sprigs thyme, fresh
- 2 sprigs oregano, fresh
- 2 bay leaves bay leaves
- 1 qt chicken bone broth or stock
- 1 1/2 qts almond milk
- 4 large russet potatoes, seasoned and baked until fully cooked, cooled, diced
- 1/4-1/2 tsp ground nutmeg to taste
- to taste salt and pepper to taste
Instructions
- In a large cast iron pot on the stove on medium heat, add 1 tbsp olive oil and the ground turkey sausage and cook the sausage through, stirring occasionally. Spoon all the sausage out onto a plate lined with paper towel and set aside.
- Add remaining olive oil to the pot. Add leeks, parsnip and cauliflower and cook until softened.
- Add chicken broth, rosemary, thyme, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add potatoes and almond milk. Simmer for another 10 minutes, or until potatoes are tender.
- Remove bay leaves before serving.
