Prep time:  10 mins  

Cook time:  15 mins       

Total time:  25 mins      

Serves: 4

 

Needed:

• 3 cups / 1 ½ pints chicken stock

• 12 oz. / 335g tomatoes, roughly chopped

• 8 oz. / 225g celery, roughly chopped

• ¼ cup / 2 fl oz. heavy (double) cream

• 1 tsp. dried basil

• 1 tsp. sea salt

• ½ tsp. guar gum

• 6 oz. / 170g kale, shredded and the stems removed

• 12 oz. / 335g pre-cooked sausages, cut in half lengthwise and then sliced

 

Directions:

1. Put the stock, tomatoes, and celery in a pan, bring to the boil, cover, and simmer for 5 minutes.

2. Transfer the stock and veggies to the blender, add the cream, basil and sea salt, and blend on high until very smooth.

3. Turn the blender to low, and slowly tap the guar gum through the opening in the lid.  Blend for 5 seconds.

4. Pour the soup back into the pan and bring to the boil.

5. Reduce the heat until it is simmering, add the kale and the sausage, and simmer for ten minutes until the kale is completely wilted.