Andouille Sausage and Vegetable Soup (Whole 30-Friendly)

So…I started the Whole 30. And I have to say, I give a lot of credit to those of you out there who have done this diet.

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And I wasn’t even a terrible eater to begin with. I already consume loads of veggies and fruits and generally stay away from takeout and junk food. But RICE? CRACKERS? HUMMUS? CHEESE? Those foods are my friends. And now I’m standing on the other side of a fence staring longingly as they all throw a party I’m not invited to.

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The Whole 30Β website is quick to remind us (repeatedly) that it’s “only 30 days”. I’m on Day 7 and so far a total of 30 still seems a bit insane. But my husband has been as level-headed in his advice to me as you would expect from someone who still gets to drink a beer and have cake. He reminds me that I’ll be unhappy with myself if I cheat or quit early, and the long-term benefit will be worth it.

Well, damn.

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Of course he’s totally right. And I am super glad to have an extra push to make me think about new types of meals and actually do some serious cooking. Our oven may be the size of a shoebox and we may only have two working burners on our stove, but I’m not a quitter.

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Here’s one absolutely to-die-for Whole 30-friendly dish inspired by @briewilly (Instagram) who is my hero for healthy food porn. Mind you, he was able to add beans, which would be SO GOOD in this dish. But I don’t want to talk about it.

What You Need:

  • 2 tsp coconut oil
  • 4 Andouille sausages, sliced into thin rounds (mine came fully cooked but it doesn’t matter either way)
  • 1 large red onion, chopped
  • 5-6 celery stalks, chopped (should be about 1.5 cups)
  • 1 tsp minced garlic
  • 2 cups carrots, peeled and chopped
  • 4 cups fresh spinach
  • 5 cups vegetable broth (I can’t stress it enough that making your own broth is SUPER easy. My fool-proof recipe is here)
  • 2 tsp black pepper
  • 3 tsp garlic and herb spice (or a similar table spice of your choosing)

What You Do:

In a large skillet, warm 1 tsp of the coconut oil. Add the onion, garlic, carrots and celery and cover. Let cook, covered, for about 20 minutes or until the carrots can be pierce easily with a fork and the celery and onions are translucent.

While the veggies cook, warm the second tsp coconut oil in another pan and cook the sausage slices, covered.

Once everything is done, add the sausage to the veggie pan (drain any grease first), and mix well. Add your spices (these can be a combo of any you like. I recommend any herbs and spices that you like in a soup or stew.

Add the vegetable broth and stir will.

Finally, add the spinach and mix in thoroughly. It should take less than a minute for the spinach to wilt down to soup-quality leaves.

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