Black eyed pea & chicken sausage soup served with gluten free biscuits 
2 Tablespoons olive oil

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!  

Gluten Free Biscuits

2 Cups Gluten- free baking mix

8 Tablespoons grass fed Ghee cold

2 Eggs

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.

Enjoy!

💗, Julie