2 onions chopped
6 gloves garlic minced
4 ribs celery chopped
4 large carrots chopped
2- 16oz spicy ground chicken sausage
4 Tablespoons fresh rosemary
4 Tablespoons lemon zests
32 oz stock of your choice
Salt & Pepper to taste
Sauté in olive oil onions, garlic, celery, and carrots
Then add chicken sausage
After veggies are soft & chicken sausage is cooked add 1/2 fresh rosemary & 1/2 lemon zest
Then add 1/2 pound of black eyed peas ( either soaked &cooked or canned)
After 15 minutes add 32oz stock of your choice
Cook 30 minutes
After 30 minutes – take 3 cups of soup and mix on high in a blinder then return to soup pot.
Then add kale.
Cook 15 minutes longer.
Serve each bowl with a drizzle of olive oil, lemon zest, and fresh rosemary.
I served with gluten free dairy free biscuits!
2 Cups Gluten- free baking mix
8 Tablespoons grass fed Ghee cold
1/3 cup unsweetened coconut milk
1/3 cup goat-milk plain yogurt
Set oven to 400 degrees
Work cold Ghee into gluten free Baking mix.
Combine eggs and coconut milk.
Add milk/egg mixture to baking mix/Ghee mixture.
Lightly dust a service with Baking mix. Then roll out dough and cut out 8 biscuits.
Place on baking stone with lip or baking sheet.
Brush biscuits with melted Ghee.
Bake 15-18 minutes until golden brown.
Let biscuits rest 10 minutes before serving.