Warm Up With This Hearty Slow Cooker Kale Soup
There are still a few weeks left in Winter and I wanted to share one of my favorite soups for cold weather. This recipe from my Low G.I. Slow Cooker cookbook will help to warm you from the inside out, and is a piece of cake to throw in the slow cooker.
Among the easiest dishes to prepare in the slow cooker, soups can be made in large batches for a party that lasts throughout the week or freeze for future use. Here’s one of my meaty soups to suit your cravings, packed with whole foods full of nutrients and flavor. This soup recipe is perfect for starting in the slow cooker right before you run errands or leave for work.
Chicken Sausage and Kale Soup
6 ½ teaspoon fennel seeds
1 small yellow onion, diced
2 large carrots, quartered and chopped
2 large cloves garlic, minced
1 cup de-stemmed, roughly chopped lacinato or dino kale, divided
12 ounces precooked chicken sausage, cut into
½-inch half moons
6 cups low-sodium chicken broth
¼ teaspoon red pepper flakes Sea salt, to taste
Cracked black pepper, to taste
Toast the fennel seeds: Heat a small sauté pan over medium to high heat, and add the seeds when the pan is hot. Shake the pan constantly, until the seeds are fragrant, about 2 to 3 minutes. Pulse the seeds in a food processor or blender and set aside.
Place the onion, carrots, garlic, ½ cup kale, and sausage in the slow cooker. Add the chicken broth, red pepper flakes, and fennel seeds, and cover. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Remove the lid and ladle half of the soup into a blender. Puree, then return to the slow cooker. Add the remaining ½ cup kale, cover, and with the setting on high, cook an additional 10 to 15 minutes, or until the kale is tender. Season with salt and pepper to taste.