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Eat for your health, the planet, and your values.

Become a Sustainavore!

Eat for your health, the planet, and your values.

Kielbasa Soup with Spinach and Romanesco

It’s no secret that I love to batch cook. If I’m going to be in the kitchen, I’m in there like a pro. On a recent Sunday, I made enough food for the whole week. I shared what I made on my Instagram feed.

In about 2 1/2 hours, I produced: bolognese sauce (I love to eat it over sweet potatoes or zucchini noodles), chicken fajitas, bok choy curry, and a big batch of this soup featuring kielbasa from the farm’s pigs plus potatoes, spinach and a head of romanesco that needed to be used. I roasted a chicken the day before, and on Sunday, I made a simple broth in my instant pot. I used the broth for the soup and the chicken meat for the fajitas.  I made them all simultaneously – I just chopped a bunch of onions and divide among the different pots, and so on. I don’t often follow recipes. Instead, I just sort of figure out what needs to be used and then wing it. However, this soup was so incredible that I remade it, documenting how much I added of each ingredient so that I can share it with you. Even my kids loved it, despite it’s healthy green appearance.


Kielbasa Soup with Spinach and Romanesco
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 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
Instructions
  1. In a large soup pot, add the cooking fat and the kielbasa and onion.
  2. Sauté for about 10 minutes or until the kielbasa is lightly browned and some of the fat is released.
  3. Use a paper towel to soak up any excess fat.
  4. Add the garlic, carrot, potato, dried herbs and romanesco. Sauté for another few minutes until fragrant.
  5. Add the chicken broth and bring to a simmer. Cook for 20 minutes or until the potatoes and carrots are tender.
  6. Remove from heat and add the spinach.
  7. Season with salt and pepper to taste
  8. Garnish with fresh herbs.

 

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