For the roasted garlic (you can prepare in advance):
Preheat oven to 400° Fahrenheit and dice shallot.
Use your fingers to peel away all of the loose outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Set heads, trimmed side up, in a small, oven-proof dish or a ramekin. Add 1 teaspoon avocado oil and a pinch of sea salt to each head. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes. Once garlic is done, remove foil and set it aside to cool. When cool, slide cloves out of their skin and set aside or place in a container and refrigerate.
For the soup:
In a large pot or dutch oven, heat 1 tbsp avocado oil over medium heat. Once hot add in shallot and cook, stirring occasionally, for 2-3 minutes.
Add sausage and break it into small bits. Cook, stirring occasionally, until the sausage is browned, about 7-8 minutes.
While the sausage is cooking, chop potatoes and kale and tie herbs together in a bundle with twine.
Once the sausage is browned, add in about 1/2 cup of chicken stock and scrape up any sausage bits from the bottom of the pan. Then, add in the remaining chicken stock, potatoes, roasted garlic cloves, herb bundle and lemon juice. Season with some salt and pepper (about 1/2 tsp each). Stir to mix.
Bring mixture to a boil and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15-20 minutes.
Remove the herb bundle and add in kale. Cook another 2-3 minutes, until the kale is wilted. Taste and season with additional salt and pepper as desired. Remove from heat and serve.
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