Busy weekend! Met up with Valerie for dinner, and then a macaroon hunt.

It was a serendipitous day! Everything worked out. We found the most delicious desserts and macaroon at Joli Kobe Bakery.

Believe it or not, I don’t think I have ever had a macaroon before! I think the texture is amazing–chewy and a little crunchy. Delicious flavor. But, the part I don’t like is that they taste almost sickeningly sweet. I may just be more sensitive to sweetness.

Still, we ended up eating quite a bit of sugar this weekend. Nutrition fail. But, that’s OK–we tried some new things and it was out of my ordinary routine. And… went out dressed up like cat woman!

So, now you see the need for this detoxifying kale soup!

Kale is jam-packed with antioxidants, vitamins, and minerals. I call it a “detox” soup, but I happened to have all the ingredients in my fridge, and it was a cool, dark fall day. Perfect weather to stay at home and cook.

Kale and Turkey Sausage Soup

Makes 8 to 10 servings. So, feel free to freeze some after making.
Recipe inspired by Skinny Taste.

Ingredients:

• 1 Tbsp. olive oil
• 2 medium-small yellow onions, sliced or chopped
• 4 large carrots, peeled and sliced
• 1 lb. bag of kale
• 4 cloves garlic, chopped
• 1 white potato or 1 large sweet potato, diced
• 1 lb. spicy, lean turkey sausage
• 2-2.5 Qt. of your preferred broth (chicken, vegetable, or reduced sodium). *If you use the regular broth (not reduced sodium), you may want to add about 4 cups of water to make it not too salty.
• 1-2 tsp. crushed red pepper
• 1 tsp. ground rosemary
• 1 Tbsp. dried parsley
• pepper

Directions:

1. Add the olive oil to a large stock pot, and saute the chopped onions 3-4 minutes. Next, add the carrots and cook for a few more minutes. Add the garlic.
2. Add the turkey sausage (I squeeze out of the casing so that you get a more ground turkey texture). Stir, and break up the sausage with your spatula or spoon. Cook about 3 minutes.
3. Add a small amount of broth (about 2 cups) and then add the kale gradually to the pot. Allow the kale to steam slightly (cover the pot), and shrink down. Continue to add kale until you have used the whole bag.
4. Next, add the rest of your stock, potatoes, and seasonings. Stir to combine. Cover and bring to a boil.
5. When you have brought to a boil, reduce heat to a simmer. Simmer about 30-45 minutes on low.

Serve by itself, or others may like some melted cheese of their choice on top!

Now time to have a healthy week! Going to enjoy the fall leaves and go for a run today. How about you?