This soup is named after the person who taught me to make it, but I tweaked it to make it paleo and Whole30 compliant!
It’s perfect for the cold days we’re having, and also hearty and filling! This recipe uses the Instant Pot, however if you don’t have one, just boil everything until the veggies are tender, then add the coconut milk and salt at the end as written.
I used to be nervous about adding coconut milk to a dish like this, but to me it perfectly complements the savory, salty flavor of the soup. Coconut is not the overpowering flavor, just a nice balance of everything. You could also swap it out for almond milk or regular dairy milk if you prefer.
Be careful of hidden ingredients in the kielbasa! Most of them have an ingredient list containing corn syrup solids, dextrose, soy, MSG, or the like. Pederson’s Farm has a Whole30 approved kielbasa, but I usually buy Coleman’s Organic as it’s affordable and much cleaner compared to the average kielbasa.
If you prefer to make this in the slow cooker instead of the instant pot, cook on high for around 3 hours, or until the potatoes are tender.
- 5 Cups broth
- 1 bell pepper chopped
- 2 lbs. potatoes chopped
- 1 large onion chopped
- 4 cloves garlic diced
- 1 14-16 oz. kielbasa chopped lengthwise, then into slices
- 1 cup canned coconut milk shake can first to mix
- salt to taste
- Add all ingredients to an instant pot except the coconut milk and salt.
- Seal the lid. Using the meat/stew setting, set to cook for minutes.
- When finished, use either manual release or natural release.
- Add the coconut milk while stirring to incorporate the fat. Add salt if needed. Enjoy!