- 1 LB Chicken Sausage
- 4 CUPS Coconut Milk
- 3 CUPS Chopped Turnips
- 2 CUPS Bone Broth
- 2 CUPS Chopped Kale
- 1 Medium Chopped Leek
- 1/2 TSP Oregano
- 1/2 TSP Pepper & H. Salt
- Heat skillet over medium heat and cook sausage until browned (chop into small pieces)
- Transfer to a large stock pot and add coconut milk, turnips, bone broth, kale, leeks.
- Bring to a boil, reduce heat to low then simmer until turnips are tender (~30 min).
- Add spices, stir then simmer an additional 10-15 min.