Lemony Kale and Sausage Soup is the perfect gluten-free, dairy-free soup for a cold Fall or Winter night dinner.
Do you know how I can tell I am a new mom? Well, besides being overly tired and already having contracted a cold from my son’s daycare, my lunches have been looking nothing like they did before I was pregnant. I used to have “fancy” leftovers from one of the latest recipes I had created and made ON A WEEK NIGHT. That never happens now.
For the past three months, my lunches have looked more like leftover gluten-free pasta, gluten-free chicken nuggets, and now soup OUT OF A CAN! Granted, it is Amy’s Kitchen brand and organic, but still.
Thank goodness for this ‘ole blog, though. Now that I am starting to get back in the swing of things with recipe creation and writing, I feel like some of my meals might actually be homemade. Like this Lemony Kale and Sausage Soup.
I first made this soup back when I was pregnant and we received fennel in our CSA. I am generally not a huge fennel fan but did not want to waste it, so I threw it in a soup. And guess what? It actually works really well. Maybe it is the combination of fennel with sausage, or that the acidity of the lemon juice cuts down a bit on the tartness. Regardless, I am a fan.
Serves 6 Gluten-Free, Grain-Free Option, Dairy-Free, Soy-Free, Nightshade-Free Ingredients Instructions
Gluten-Free, Grain-Free Option, Dairy-Free, Soy-Free, Nightshade-Free