When you want to add in some greens to your menu plans but don’t want it as a side dish, I tend to go for a soup. This one is easy to put together. It one has a simple flavor profile but is quite tasty! This soup is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.
Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included). Chef George Stella also brings you a wealth of delicious recipes you will love! Order your personal copies from Amazon or our direct order site: amongfriends.us/order.php.
INGREDIENTS:
12 oz. pork breakfast sausage
3 oz. red onion, sliced or chopped
2 c. turnip, cut into large cubes
1 medium stalk celery, sliced coarsely
1½ c. kale leaves, stemmed, coarsely cut up
6 c. homemade chicken broth
Dash each sea salt and coarse black pepper
DIRECTIONS: Coarsely crumble the sausage into a soup pot and lightly brown. Remove to a paper plate. Sauté the onion in the same pot. There should be enough grease from the sausage to accomplish this. Add all remaining ingredients. Bring pot to a boil and lower heat, simmering just until turnip pieces are tender (about 15-20 minutes maximum. Kale leaves will be fully cooked at this juncture. Add back the sausage, stir and serve at once.
VARIATION: Add 3 T. rice wine vinegar to the pot during simmering for a slightly different tasting soup. Another variation would be to use ground beef or ground lamb instead of pork sausage. Again, a slightly different tastes with those changes. 🙂
NUTRITIONAL INFO: Makes 6 nice bowls of soup (about 1-1¼ c. each). Each serving contains:
243 calories, 19.2 g fat, 5.75 g carbs, 1.35 g fiber, 4.40 g NET CARBS, 18.2 g protein, 495 mg sodium
Buttoni's Low-Carb Recipes 
Hope you’ll give it a try, Sonia54.