Winter means it’s cold (well, maybe not in the Bay Area), it gets dark earlier (I feel like I want to go to sleep at 3pm), and we make more wintery soups and stews. I attended the lecture of my colleague, Nikole Maxey, L.A.c two weekends ago at our Integrative Health Fair and she described how Chinese medicine teaches about nutrition, dampness and relating certain earth elements to emotions, internal organs, etc. Super fascinating topics of interest…that make perfect sense. For example, I am told it is better for my personally, my emotional well-being, my personality and digestive issues, or my “constitution”, to eat a lot of cooked foods, warming foods. This not only makes sense to me, but that is usually all that I crave. Cooked, warm, nourishing broths, soups and stews, even cooked fruits.
Simple Sausage Soup
- 2 handfuls small, brown Mushrooms, cut in half
- 1 yellow onion, diced
- 4-6 cups chicken or beef broth (I had homemade already in the freezer. Broth is super nourishing to just drink, too!) – buy low sodium if store bought
- Fresh or dried oregano (I had fresh – I always love fresh whenever possible)
- 3-5 really good sausage, cut into 1 inch chunks (I got Sweet Italian at Marin Sun Farms, but any kind you like will do!)
- 5-8 leaves of kale, de-stemmed, diced into strips
- Extra virgin olive oil
- Sea salt
- Ground black pepper
Sautee onion in olive oil in a soup pot on medium heat. Add salt, pepper, oregano, mushrooms and sausages, cook another couple of minutes until coated and mushrooms and sausages just start to cook and brown.
Pour broth over mixture, bring to a boil. Toss in kale, cover lid for 2-3 minutes, turn off heat and serve hot. Serve with rustic bread to dip, or just enjoy on its own. Super comforting!