There’s nothing more I love than a good, healthy soup. Many soups are full of sodium, unhealthy fats, enriched noodles and preservatives.
I stumbled across this delicious recipe at my Aunt and Uncle’s house during the Super Bowl. My cousin Jenny was in town and made this soup for all to enjoy. It was so delicious that I asked her for the recipe and found a few areas that I could tweak. The original recipe called for hot Italian sausage, heavy cream and russet potatoes.
I decided to swap in chicken sausage, coconut cream and red potatoes. I’d much rather eat Al Fresco chicken sausage than highly processed and fatty pork sausage. I avoid dairy for my own health reasons but if you can find a high quality (organic/grass fed) heavy cream that could be an option. Coconut cream is filled with healthy fats and has immune boosting properties. You can buy canned coconut cream or buy canned coconut milk and throw it in the fridge. The heavy white substance at the top is the “cream”. I also used red potatoes with the skins ON to get an antioxidant boost. Next I’m going to experiment with sweet potatoes in the recipe. I don’t mind a little spicy and sweet.
I was a little nervous that the soup would taste too much like coconut. That wouldn’t bother me but I wasn’t sure how my husband would react. I’m happy to report that both my husband and father-in-law had no clue I used coconut cream until I told them!
This recipe will be sticking around for awhile!