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Sausage Gravy Soup

Ingredients

  • 1 pound uncooked pork breakfast sausage
  • 2 tablespoons olive oil or ghee
  • 1/2 medium white or yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 tablespoon minced fresh garlic
  • 2 1/2 cups chicken broth or bone broth
  • 2 1/2 cups canned full-fat coconut milk
  • 1 pound yellow potatoes, cubed into small 1/2" pieces
  • 1 tablespoon coconut aminos, optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound steamed riced cauliflower
  • 1-2 cups frozen peas, optional
  • Fresh parsley, chopped, optional

Cooking Instructions

Step 1: Cook & crumble breakfast sausage in a large pot over medium heat for about 10 minutes, or until browned.

Step 2: Set aside the cooked sausage.

Step 3: Add oil to pot over medium heat.  Once hot, add the chopped onion, celery, and garlic.  Cook until onion is translucent, about 5 minutes.

Step 4: Add broth, coconut milk, chopped potatoes, coconut aminos (if using), salt and pepper.  Bring to a boil and cook for 10 minutes, or until potatoes are fork tender.

Step 5: Steam cauliflower rice while soup is simmering.

Step 6: Blend steamed cauliflower rice with 1-2 cups of the broth from the soup until very smooth.

Step 7: Add cauliflower mixture back into the soup and stir well, then add the sausage.  If using, stir in 1-2 cups frozen peas.  Serve, topped with parsley, as soon as sausage & peas have come to temperature.

Enjoy this delicious & healthy soup from Whole30!