Mexican style sausage and greens soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 689.0
- Total Fat: 42.9 g
- Cholesterol: 0.0 mg
- Sodium: 112.8 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 14.9 g
- Protein: 26.9 g
View full nutritional breakdown of Mexican style sausage and greens soup calories by ingredient
Introduction
I wanted to do something hearty but carb free, and wanted a spicey Mexican touch... so I made this up!I used fatty Richmond sausages because they were in my fridge, this would be more low-cal if you used chicken or turkey! I wanted to do something hearty but carb free, and wanted a spicey Mexican touch... so I made this up!
I used fatty Richmond sausages because they were in my fridge, this would be more low-cal if you used chicken or turkey!
Number of Servings: 2
Ingredients
-
4 serving Richmond- 8 Thick Pork Sausage- 454g (by LIONESSGOLD)
2 1tsp Coconut Oil
1.5 medium (2-1/2" dia) Onions, raw
28 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
3 clove Garlic
.5 tsp Cumin seed
1 serving 1/2 tsp. Cumin Powder (by ANEWAY)
.5 tsp Chili powder
.5 tsp paprika, smoked (by PFLEEG)
2 cup, chopped Kale
.25 bunch Broccoli, fresh
1 fruit without skin and seeds Avocados, California (Haas)
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
100 gram(s) Fresh Goat Cheese (by ELENA27)
.5 fruit (2" dia) Limes
1 medium (4-1/8" long) Scallions, raw
2 tbsp Cilantro, raw
1 tsp Lea & Perrins, Worcestershire Sauce
Directions
Put two tbsp. of coconut oil in a large pot on medium heat.
Dice onions and garlic, chop one tbsp. of cilantro
Put onions in the oil and cook until translucent , stirring constantly.
Add chili powder (I also added flakes because I like heat!), cumin seeds, cumin powder, and coriander. Season with salt and pepper.
When onion are translucent, turn the heat up. Meanwhile, remove the skin from your sausages (or cut up your chicken/turkey thighs/breasts), and rougly chop up the sausage meat.
Put meat in the hot pan, breaking up the big chunks as you go along.
With a spatula, make sure you're scraping up all the good crunchy stuff that's sticking to the bottom of the pan as you go along.
Throw in your diced garlic
Boil some water (05.L), and mix in with stock (I used chicken and veggie). When the meat/onion mix is nice and hot and sticking to the pan, add your Worcestershire sauce and keep scraping at the bottom to deglaze the pot. Once thing are nice and hot, add the stock plus an additional 500Ml of water.
Bring to a boil, and turn down to a vigorous simmer after 5 minutes. Rougly chop 2 cups of kale and about a quarter of a head of broccoli. Throw the kale into the 'soup' first, then a few minutes later, add the broccoli. Cook for 5-10 minutes, until veggies are soft, but still a bright green (don't want to overcook them!)
Serve with a tablespoon of fresh wet goat's cheese, a half an avocado, a chopped tomato, chopped scallions the remaining cilantro, and a squeeze of lime juice. If you're anything like me, add on a couple dashes of your favorite hot sauce. Enjoy!
Serving Size: makes 2 generous bowls or 3-4 small bowls
Number of Servings: 2
Recipe submitted by SparkPeople user SCHNEEF.
Dice onions and garlic, chop one tbsp. of cilantro
Put onions in the oil and cook until translucent , stirring constantly.
Add chili powder (I also added flakes because I like heat!), cumin seeds, cumin powder, and coriander. Season with salt and pepper.
When onion are translucent, turn the heat up. Meanwhile, remove the skin from your sausages (or cut up your chicken/turkey thighs/breasts), and rougly chop up the sausage meat.
Put meat in the hot pan, breaking up the big chunks as you go along.
With a spatula, make sure you're scraping up all the good crunchy stuff that's sticking to the bottom of the pan as you go along.
Throw in your diced garlic
Boil some water (05.L), and mix in with stock (I used chicken and veggie). When the meat/onion mix is nice and hot and sticking to the pan, add your Worcestershire sauce and keep scraping at the bottom to deglaze the pot. Once thing are nice and hot, add the stock plus an additional 500Ml of water.
Bring to a boil, and turn down to a vigorous simmer after 5 minutes. Rougly chop 2 cups of kale and about a quarter of a head of broccoli. Throw the kale into the 'soup' first, then a few minutes later, add the broccoli. Cook for 5-10 minutes, until veggies are soft, but still a bright green (don't want to overcook them!)
Serve with a tablespoon of fresh wet goat's cheese, a half an avocado, a chopped tomato, chopped scallions the remaining cilantro, and a squeeze of lime juice. If you're anything like me, add on a couple dashes of your favorite hot sauce. Enjoy!
Serving Size: makes 2 generous bowls or 3-4 small bowls
Number of Servings: 2
Recipe submitted by SparkPeople user SCHNEEF.