Sausage & Pepper Soup with Kale

Sausage & Pepper Soup with Kale - Candy Coated Culinista

Sausage & Pepper Soup with Kale – Candy Coated Culinista

When September rolls around Mother Nature can be so unpredictable. The mornings and nights are so cold and the mid-day is still summer weather; how is a person to dress? I find myself wearing a leather jacket to work to keep the chill off; but then when my work day is done I am walking home with my coat in my hand. This brought me to this recipe as I like the idea of sausage and peppers; yet I don’t really care for the actual dish at all. I thought since the nights are getting colder maybe I could invent a new dish from an old classic.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 45 min.
Difficulty level is: Easy

• canola oil, for cooking
• 1 small red onion, medium chop
• 5 garlic cloves, finely chopped
• 1 medium yellow potato, peeled and cut into cubes
• 796 ml canned whole plum tomatoes
• 900 ml Beef stock
• 1 tbsp granulated sugar
• Salt, to taste
• Black pepper, to taste
• Canola oil, for cooking
• 4 mild Italian sausages, removed from the casings
• 1 ½ cup kale
• Green pepper, diced, to garnish

1. Over medium high-heat pour canola oil in a pot along with onion and garlic and sauté until golden, about 5 minutes.
2. Add potato, tomatoes, beef stock, sugar, salt and pepper and bring to a boil.
3. Reduce heat and simmer for 30 minutes or until potatoes are cooked.
4. Using an immersion blender, puree until soup is smooth and continue to simmer.
5. In another pan pour canola oil over medium-high heat and cook the sausage until browned.
6. Add the sausage and kale into the soup and cook until kale is wilted.
7. Serve

Please Enjoy

My thoughts
So flavourful and easy to make and I finally got to use my new Cusinart Teal Enamel Dutch oven. I loved how the onions and garlic caramelized in the pot so fast. The addition of kale along with the crispness and crunch of the green pepper garnish made this whole dish come together. I even have leftovers to freeze for an even colder day.

Sweet Pepper Coulis

Peppers were on sale and I bought too much (the over-eager shopper that I am). I decided to make steak for dinner with some mixed vegetables and a wild mushroom rice. The question was “what am I going to do with all these peppers?… I know I will make a sauce or a coulis (a thick sauce made from pureed vegetable or fruits) for the steak”. My inspiration for this sauce was from an entrée I had at The Keg Mansion for our 1 year anniversary. I choose the top sirloin with roasted red peppers and feta cheese. I can’t believe I still remember that meal today over 3 years later. I guess I must have really enjoyed it, and my dish was just as tasty if I say so myself.

Yield/Serving: 250 ml
Difficulty level is: Easy

• 1 tbsp of olive oil
• 1 small yellow sweet pepper chopped
• 1 small red sweet pepper chopped
• 1 small orange sweet pepper chopped
• 2 cloves of garlic chopped
• 1 small tomato chopped
• 1 small onion chopped
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried basil
• 1 cup dry white wine

1. Add all the ingredients into a pot to boil.
2. Once the vegetables become tender, reduce temperature to low to simmer for 15-20 minutes. (Or until liquid starts reducing.)
3. Remove pot from burner and use immersion blender to mix the ingredients.

• I had leftover Sweet Pepper Coulis, so I re-purposed it into my homemade tomato sauce I made the next day.

Please Enjoy

Mr. C. said “very very tasty. It added a nice tang to the steak also when mixed with the rice it was awesome. “

My thoughts
This was a really surprising concoction I came up with; and it all came about because I had too many peppers. I love when my cooking experiments work out well. (I’m not talking to you Cheesecake Fudge)

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