Grill the sausages. While the grill is heating and the sausages are cooking, wash and cut the vegetables and strip then chop the kale into 1 inch strips.
Heat 1/4 cup of oil in a soup pot or a dutch oven, over medium high heat. When the oil is hot, add the leeks, celery and carrots cooking until beginning to soften. Next, add the squash and zucchini, stirring. Then add the wine, tomato, Garlic & Herb Seasoning Blend, red pepper flakes, and kale. Cover and turn the heat down to a simmer. Simmer for 5 minutes and give the vegetables a good stir. Add the chicken broth and water and bring up to a simmer. Cover and simmer gently for 30 minutes or until the vegetables are done to your liking. Slice the sausage and add to the soup just long enough to heat through.
Taste and adjust seasoning. Serve.
Low Carb Chicken Sausage and Kale Soup Paleo
Amount Per Serving
Calories 268Calories from Fat 162
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Vitamin A 6700IU134%
Vitamin C 44.6mg54%
* Percent Daily Values are based on a 2000 calorie diet.