Kielbasa Soup with Spinach and Romanesco
Author: Diana
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 1 teaspoon fat of choice (olive oil, bacon fat, coconut oil)
- 1 large onion, diced
- 1 (approx) pound kielbasa, diced
- 3 cloves garlic, minced
- 1 carrot, peeled and diced
- 3 medium sized red potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 quarts (8 cups) chicken broth
- 1 small head of romanesco, chopped
- 1 16oz bag frozen chopped spinach
- salt and pepper to taste
- parsley or cilantro to garnish
- In a large soup pot, add the cooking fat and the kielbasa and onion.
- Sauté for about 10 minutes or until the kielbasa is lightly browned and some of the fat is released.
- Use a paper towel to soak up any excess fat.
- Add the garlic, carrot, potato, dried herbs and romanesco. Sauté for another few minutes until fragrant.
- Add the chicken broth and bring to a simmer. Cook for 20 minutes or until the potatoes and carrots are tender.
- Remove from heat and add the spinach.
- Season with salt and pepper to taste
- Garnish with fresh herbs.
Recipe by Sustainable Dish at https://sustainabledish.com/kielbasa-soup-spinach-romanesco/
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