There are foods that sustain you, satiate and fulfill you. They can be delicious, hearty and satisfying – for some, it might be a creamy bowl of luscious pasta.
For me, it’s soup – soup tends to live in that same place in my heart as my Granny’s apple pie or my dad’s phenomenal weekend coffee. It’s not necessarily perfectly seasoned or cooked just right, but it soothes, comforts and ails in a way that makes everything seem alright, if even just for a spoonful.
It starts with the prep – I find comfort in the simple sautéeing of my favourite vegetables, followed by a quick deglaze with broth and some seasoning to hit that fine balance between salty and savory, hearty and slurp-worthy. Soup doesn’t ask for much; a quick simmer will do.
And then there’s that moment, that perfect second when your brimming ladle hits the bowl, offering up chunks of tender veggies, melt-in-your-mouth meat and full-bodied broth. It makes you wonder why you ever bother trying to make anything else, because this right here, this is the crescendo of comfort food.
I like this soup for its simplicity, but also for its use of seasonal ingredients in this blustery time of year. Kale and sweet potatoes are unbelievably bitter and sweet (and inexpensive!) during the winter months, and they really steal the show for vibrancy and flavour.
To round out this soup, I opted for simple ingredients I already had in my kitchen – sausage for oomph, mushrooms for flavour and white beans for extra creamy texture. You can go ahead and switch up the add-ins depending on what you have on hand, or you can make it vegetarian and double up on beans for extra filling protein and fiber. A curl of Parmesan is great as an indulgent garnish, but make it your own by playing around.
To dress up this simple soup, serve with crusty bread and fresh Parmesan.
1 tbsp olive oil
1 large yellow onion, diced
2 cloves garlic, minced
500 g uncooked mild sausage, casings removed and chopped into 1-inch chunks
1 cup sliced brown cremini mushrooms
2 small sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups chicken broth
3 to 4 cups chopped kale, stems and tough ribs removed
1 19-oz can white kidney or navy beans, drained and rinsed
Sea salt and fresh ground black pepper, to taste
1. In a large pot or Dutch oven, heat oil on medium. Add onion and sauté, stirring frequently, until translucent. Add garlic and sauté until fragrant, about 1 more minute.
2. Add sausage and sauté until browned. Stir in mushrooms and potatoes and sauté until mushrooms soften, about 4 minutes.
3. Add broth and 3 cups water. Cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are beginning to soften, about 10 minutes.
4. Stir in kale and beans and cook for 3 more minutes. Season with salt and pepper.