Winter Kale Soup

There’s something about eating healthy, losing weight, and resolves coming right during the middle of winter. If most of us are honest we couldn’t be further from thinking about our beach body or getting up early to work out when it’s still dark. While we love salads with the best of them, there’s something about eating cold food during winter that loses its appeal. Smoothies when it’s 20 degrees outside is a hard sell. Maybe you’re like me and are thinking the same thing. In light of this, we came up with this delicious kale soup recipe. Warm, comforting, and with a few tweaks, it’s whole30 compliant. This soup can be dinner tonight.

Keep reading for the full recipe after the jump!

Winter Kale Soup

6 servings


  • 3 T extra virgin olive oil
  • 1 lb ground chicken sausage
  • 2 carrots, peeled, rinsed, and diced
  • 2 celery, rinsed and diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can organic diced and unsalted tomatoes
  • 1 C organic tuscan kale, stems removed
  • 8 oz red lentils (substitute with potatoes if on Whole30)
  • 1 QT organic vegetable stock
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/2 t cayenne red pepper
  • 1/2 t crushed red pepper flake, option
  • freshly ground salt and pepper, to taste


Begin by bringing oil to temperature over medium high heat in a dutch oven. Add carrots, celery, onion, and garlic to pan. Cook until onion is translucent (not brown). Push cooked vegetables over to the side. Add ground chicken sausage and brown until cooked through. Stir with vegetables. Add cumin, coriander, cayenne pepper, and red pepper flakes to pot in the center. Toast spices until combined with olive oil. Stir until spices have thoroughly coated the vegetables and chicken sausage mixture. Add stock, canned tomatoes, and lentils to the pan. (If you’re making this Whole30 compliant, add potatoes when cooking celery and carrots.) Bring to boil and reduce to a simmer. Simmer soup on the stove for 20-30 minutes, until soup has thickened. Add cleaned and chopped kale to soup and cook on low until kale has wilted. Add salt and pepper to taste. Serve in bowls alongside a side salad.

Looking for additional clean eating recipe inspiration? Find more recipes below.

A Fall Whole30 Dinner Party
Eggplant Parmesan with Chicken Meatballs (Whole30 Approved)
Thai Lettuce Wraps (Whole30 Approved)
Lamb Skewers with Dried Apricots and Balsamic Glaze
Herbed Cauliflower Rice with Citrus Zest
A Spring Dinner Party: Whole30 Approved

Do you have any favorite whole and clean food recipes?

We’d love to hear from you! Let us know in the comments below.


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