Spicy Kielbasa Soup
1. Melt coconut oil/butter/ghee in a soup pot over medium high heat.
2. Add Kielbasa, garlic, onion, fresh jalapeno (if using) and spices and saute until Kielbasa is browned.
3. Add tomatoes with liquid, chicken bone broth/stock and dried jalapeno (if using). Bring to a soft boil, reduce heat and simmer for ten minutes.
4. Add coconut milk and greens, continuing to simmer just until greens are wilted. If you used a dried jalapeno, remove it and discard or chop and add back to soup. Check for seasoning and serve.
Makes 2-3 servings, depending on serving size.
I tend to like my soups fairly chunky, but if you find it too chunky for your taste along the way, simply add more broth/stock. You can of course adjust the spices/seasonings to fit your own taste as well, whether or not you choose to add more broth/stock.
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