This easy 20 minute Instant Pot soup loaded with nutrients is all you need this winter! Kale is one of the most nutrient dense foods. I prefer eating Kale in soups as compared to salads or stir fries. That’s why I came up with this soup recipe and it is absolutely delicious too! The best part about this soup is that it can be easily modified for different diet plans. For an AIP version, you can skip the potatoes and paprika. For a vegan version, you can skip the bacon and sausage.
This soup is really hearty and comforting with potatoes, quinoa and sausage in addition to Kale. Coconut milk makes it really creamy and satisfying. This soup is inspired by a Tuscan Kale and sausage soup that I had at an Italian restaurant a few years ago.
What are the ingredients in this soup?
Bacon: Bacon adds incredible flavor to this recipe and it’s an absolute must in this recipe. I use only uncured bacon as that does not have any preservatives and has very less sugar.
Extra Virgin olive Oil: I like the flavor of olive oil in this recipe but you can also use coconut oil or avocado oil instead.
Onions: Onions give flavor and balance the earthiness of kale.
Potatoes: Potatoes make this soup very hearty and comforting. The combination of kale, bacon and sausage with potatoes is just wonderful
Kale: Kale is the star of this soup. I like to get organic fresh kale for this soup. You can also use organic frozen kale.
Sausage: You can use any good brand of sausage. I like to use Bilinski brand as it has minimal ingredients and no preservatives. I really love their chicken and mushroom sausage.
Quinoa: Quinoa provides a different additonal texture to this soup as well as increases the protein ratio It also adds a touch of sweetness to the soup
Paprika: Paprika adds a smokiness and a slight spicy kick to the soup. You can use Kashmiri red chili powder instead too.
Garlic Powder: Garlic powder provides tons of flavor to the soup. I prefer using the powder in this recipe for the convenience factor however you can also use freshly minced garlic.
Turmeric: Turmeric adds some spice and also helps to balance out all the flavors.
Sea Salt: Sea salt adds to the saltiness of the bacon. Add less than your usual amount per serving since bacon will also make the soup salty.
Coconut Milk: Coconut milk makes the soup creamy and very filling. I prefer the Native Forest brand.
Nutritional Yeast: Nutritional yeast has a cheesy flavor so it adds lots of flavor to the soup. It is also rich in B vitamins and other nutrients and thus adds to the nutritional value of the soup.
- 2 strips of bacon(uncured), chopped
- Extra virgin olive Oil, 1 tbsp
- ½ of a medium size onion, chopped
- 1 medium size potato, cubed
- 4 large leaves of Kale, chopped roughly (some stem included)
- ¼ cup quinoa
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp turmeric powder
- ½ tsp sea salt
- 2 chicken sausages, sliced
- 1 cup water
- 1 can coconut milk (I prefer Native Forest Simple)
- 1 tbsp nutritional yeast
- Press Saute button on the Instant Pot ad press start. Add the bacon pieces and the oil. Let cook for two mins and then stir. Then add the onions, potatoes and the spices (paprika, garlic, turmeric and salt). Stir for a couple minutes and then add Kale and quinoa. Next add the water and place the lid of the Instant Pot. Press Cancel to end saute function. Then press Pressure Cook and change time to 5 minutes. Press Start. Make sure valve is in sealing position.
- Once the Pressure cooking time is done, release the pressure and open the lid. Add the coconut milk and nutritional yeast and stir. Press cancel to turn the Instant Pot off.
- Serve the soup warm.
