This is not a fussy soup. Just make sure you slice the celery root thinly. The kale can be washed and roughly torn, no need to spin, drain or dry the kale. Don't let the gnarly-ness of the celery root scare you. Remove all of the thick skin and wash. Once you start slicing, place the celery root in a bowl of cold water to prevent it from browning. Enjoy!
Ingredients
1 cup onions, chopped (approx 1 onion)
1.5 lbs Italian sausage
1 bunches of kale, washed, stems removed and torn into bite sized pieces
1 lb celery root, peeled, washed, cut in half and then into thin slices
1 tsp dried oregano
½ tsp of red pepper flakes (more or less to taste)
4.5 cups of chicken stock
2 cups of almond milk
Sea salt and fresh ground pepper to taste
Instructions
Place a large soup pot on medium-high heat. Crumble and brown the sausage in batches until golden brown. This should take approximately 20-25 minutes. Remove the sausage from the pan using a slotted spoon and set aside.
Leave a bit of fat in the pan and add the onions. Saute until translucent, scraping up the fatty bits of browned sausage on the bottom of the pan.
Add the oregano and red pepper flakes and stir.
Add the sausage back in the pan and stir.
Pour in the chicken stock and bring to a boil, reduce down to a simmer.
Now drain off the celery root and add it to the pan. Taste and season with salt and pepper. Cover and allow to cook for 10 minutes.
Once the celery root is softened, add in the almond milk and the torn kale pieces and stir. Taste and season as needed.
Simmer on medium heat for another 20 minutes or until the kale is cooked but still a bright green.
Serve topped with some parsley.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/sausage-and-kale-soup/