Canola or olive oil
1 lb chicken and apple sausages, sliced**
1 onion, diced
1 tablespoon Alchemy Vegetable Blend
Pinch Alchemy Pink Himalayan salt
2 tsp minced garlic
2 medium-large carrots, peeled and diced
2 medium-large parsnips, peeled and diced
2 ribs celery, sliced
6 baby yukon gold potatoes, cubed (skin on)
½ pound (8 ounces) diced butternut squash
6 cups vegetable broth
2-3 cups chopped kale
Over medium-high heat, heat 2 tablespoons oil in a large soup pot. Add sliced sausage and brown. Takes 2-3 minutes per side.
Add in the onion and saute with sausage for about 3-4 minutes, until onion is softened.
Add Alchemy Vegetable Blend, minced garlic, pinch of salt, and mix well.
Add carrots, parsnips, celery, potatoes, and butternut squash. Stir to combine with the sausage and onion mixture.
Add vegetable broth, mix well, and bring pot to boil.
Reduce the heat to medium-low, simmer stew uncovered for 40 minutes, stirring occasionally.
Remove from heat and adjust seasonings. Add kale and stir. Once kale is wilted, serve.
**you can omit or substitute for veg/vegan version. You can also substitute smoked or italian sausage.
Instant Pot: Reduce vegetable broth to 5 cups. Follow steps 1-5 with the Instant Pot on Saute feature. Step 6 High Pressure for 15 minutes. Quick release. Follow step 7.