Servings: 6

1 T. Avocado Oil 1 T. Avocado Oil
1 12 oz. pkg. Chicken & Apple Sausage links, such as Aidells, sliced ½" thick 1 12 oz. pkg. Chicken & Apple Sausage links, such as Aidells, sliced ½" thick
1 Onion, diced 1 Onion, diced
2 t. Garlic, minced 2 t. Garlic, minced
4 Carrots, sliced thin 4 Carrots, sliced thin
1 large russet Potato, diced ¾" 1 large russet Potato, diced ¾"
3 c. Cauliflower florets, cut into 2" pieces (about ½ a head) 3 c. Cauliflower florets, cut into 2" pieces (about ½ a head)
3 c. Lacinato Kale*, center stalk removed and chopped (about 1 bunch) 3 c. Lacinato Kale*, center stalk removed and chopped (about 1 bunch)
4 c. Chicken broth 4 c. Chicken broth
1 15 oz. can full fat Coconut Milk 1 15 oz. can full fat Coconut Milk
1 t. Smoked Paprika 1 t. Smoked Paprika
½ t. Thyme ½ t. Thyme
1 t. Sea Salt 1 t. Sea Salt
1 t. Pepper 1 t. Pepper
2 T. Arrowroot flour 2 T. Arrowroot flour
2 T. Water 2 T. Water

Brown the sausage slices in the oil in a large pot. When both sides of slices are browned, remove them to a plate. Add the onion to the pot and sauté. When it is nearly opaque, add the garlic and sauté for 30 seconds.
Add the sausage back in, along with the carrots, potato, cauliflower, kale, broth, coconut milk and spices. Cover pot, bring to a boil and then turn down to simmer. Simmer until carrots and potato are cooked through.
In a small bowl, add the Arrowroot flour and water, stir until it makes a slurry and add to the pot. Stir to combine. It should thicken in 1 to 2 minutes. Serve.