Whole30 Sausage Gravy Soup
If you love biscuits and gravy, you will love this Whole30 Sausage Gravy Soup. It’s gluten-free and dairy-free but full of creamy flavor. But our favorite part? The hidden veggies blended into the broth. This makes a delicious egg-free breakfast or 30-minute lunch or dinner. Sure to be a cozy favorite!
Servings 6 people
Ingredients
- 1 lb uncooked pork breakfast sausage
- 2 tbsp olive oil or ghee
- 1/2 medium white or yellow onion finely chopped
- 2 celery stalks finely chopped
- 1 tbsp minced fresh garlic
- 2.5 cups chicken broth or bone broth
- 2.5 cups canned full-fat coconut milk
- 1 lb yellow potatoes cubed into small 1/2” pieces
- 1 tbsp coconut aminos optional
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb steamed riced cauliflower
Optional
- 1-2 cups frozen peas
- Fresh parsley optional
Instructions
- COOK and crumble breakfast sausage in a large pot over medium heat for about 10 minutes, or until browned.
- SET aside the cooked sausage.
- ADD oil to pot over medium heat. Once hot, add the chopped onion, celery, and garlic. Cook until onion is translucent, about 5 minutes.
- ADD broth, coconut milk, chopped potatoes, coconut aminos, salt and pepper. Bring to a boil and cook for 10 minutes, or until potatoes are fork tender.
- STEAM cauliflower rice while soup is simmering.
- BLEND steamed cauliflower rice with 1-2 cups of the broth from the soup until very smooth.
- ADD cauliflower mixture back into the soup and stir well. Serve and enjoy!
- OPTIONAL: Top with fresh parsley or stir in 1-2 cups frozen peas.
- TO FREEZE: Store in individual sealed containers for up to 3 months.