Sausage and potato soup with collards and spicy green sauce

I love making soup for dinner because it’s quick, warm and a way to get a serving of greens in. I think people get scared off because they think a soup needs to be cooked for hours or have a lot of complicated technique, or maybe that was just my feeling at first. But never fear! Soups are easy to make. I follow a basic recipe and then add to it. Start with an onion and garlic, then the main stars of the show, like lentils or a good grain or meat, potatoes – anything really! Add some spices, some stock and some greens (not required but I really like greens in soup) and viola, you have soup. I like to make this spicy green sauce to put on top of soups to give it an extra pow, but it’s definitely not necessary. I made it once and Pat requests it with most soups. IMG_9838

Sausage and potato soup with collards and spicy green sauce

Prep time: 15 minutes
Cook time: 40 minutes 
Serves: 4 

For the soup:

1 lb. hot Italian sausage
Olive oil
1 yellow onion, diced
4 garlic cloves, minced
3 yukon gold potatoes, cut into small cubes
2 tsp cumin
1 tsp tumeric
1 tsp paprika
1 bunch collards, cut into ribbons
4 cups broth

For the green sauce:

1 bunch parsley
1 small bunch cilantro
1 tsp cumin
Salt and pepper
Olive oil
1 tbsp apple cider vinegar
1 serano chili, seeded

Heat a Dutch oven and cook the hot Italian sausage until brown. Remove from the pot. Add a little bit of olive oil and cook the onion, about 7 minutes. Then add the garlic and cook for another minute. Add the potatoes and cook for about another minute. Add the seasonings and collards, letting the collards wilt. Add the broth, bring to a boil and then let simmer for about 30 minutes.

While the soup of cooking, make the green sauce. Combine all the ingredients into a small blender and blend until smooth. Add more olive oil or water if it is too thick. Taste and season as needed.

Serve in a bowl, top with green sauce and with some crusty bread.

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