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With only two veggies and pre-cooked sausages, this is a realistic, weeknight, soup meal that gives you bone broth and creamy goodness. Which sausages? Look at your market for Applegate or some other large link sausage that is pre-cooked. Or find a raw, sustainably-sourced mild Italian sausage. (Simmer them whole for 12 minutes. They’re now ready for this recipe.)
The season can dictate the veggies. The basics will stay the same, creamy and comforting; but variations can come as veggies come and go. Fresh green beans work well in this recipe; but frozen work well, too, when they’re no longer in season. Cauliflower is pretty easy to find year round; but feel free to substitute in or add veggies: fennel, celeriac, even stewed tomatoes.
Leftovers are great, too.
Serve with a side of whole food probiotics, like fresh sauerkraut and salad, for living enzymes. To your health and enjoyment!