Restorative Vegan Kale, Potato and Sausage Soup
By: Leah Rodrigues
Published: December 27, 2012

Vegan kale, potato and sausage soup from OrganiKooK  is a restorative dish.  After the self induced gluttony of the holidays, your body will be in need of some major nutrition.  This soup is good and good for you.  It is filled with plenty of vegetables that will provide you with essential vitamins and minerals.  Make a double batch and freeze the extras.  That way if you are in need of something wholesome, it will within your reach.
Vegan Kale, Potato and Sausage Soup
Ingredients:



5 mediums baking potatoes, peeled and diced into 1-inch cubes
2 mediums onions, peeled and diced
5 stalks of celery heart ribs, diced (or 3 large stalks, diced)
3 cloves of garlic, minced or crushed
1 teaspoon dried thyme
1 bay leaf
3 cubes vegetarian chicken bouillon
6 cups filtered water
1 small bunch of kale, rinsed, stems removed and chopped
1 package Light Life Italian Sausage, ¼-inch slice on an angle
extra virgin olive oil
1 teaspoon white wine or sherry vinegar
1 1/2 cups plain unsweetened soymilk
2 teaspoons (heaping) all purpose organic flour
1/4 cup Tofutti non-hydrogenated sour cream
salt and pepper to taste
 
Directions:
 








In a stockpot (preferably cast iron to increase the iron content) over medium heat, saute the onions and celery until softened and translucent. Add the garlic, and saute for 2 more minutes, being careful not to burn the garlic. Add the potatoes, thyme, bay leaf, bouillon & water, bring to a boil. Turn down to low and simmer until potatoes are fork tender.


   
Meanwhile,heat a saute pan over medium-high heat. Add a little olive oil (a couple of quick swirls around the pan will do), and saute the kale until it is tender and no longer bright green. Add in the vinegar and stir well. Remove the kale and place in a bowl. Reheat the pan over medium high heat, swirl some more olive oil, add in the sausage. Let the sausage brown a bit, then add 2 T. of water, cover and heat for 5 mins. Do not overcook. Remove from heat, let cool, and dice. Place in a serving dish.


   
Add the flour and soymilk into a jar large enough to hold the mixture. Cover, and shake until all the lumps are gone. Add this into the soup once the potatoes are tender. Let the soup thicken. At this stage, you may puree a bit of the soup with a stick blender to thicken it further if you like. but you still want lots of potato chunks! Next, you will add in the kale and heat thoroughly. Add the sour cream and stir until it is incorporated into the mixture. If you think it is getting too thick, add more soymilk or water until you achieve the desired consistency. Add salt and pepper to taste.


   
Ladle into a bowl, sprinkle a spoonful or two of the diced sausage and enjoy.

In a stockpot (preferably cast iron to increase the iron content) over medium heat, saute the onions and celery until softened and translucent. Add the garlic, and saute for 2 more minutes, being careful not to burn the garlic. Add the potatoes, thyme, bay leaf, bouillon & water, bring to a boil. Turn down to low and simmer until potatoes are fork tender.


     
Meanwhile,heat a saute pan over medium-high heat. Add a little olive oil (a couple of quick swirls around the pan will do), and saute the kale until it is tender and no longer bright green. Add in the vinegar and stir well. Remove the kale and place in a bowl. Reheat the pan over medium high heat, swirl some more olive oil, add in the sausage. Let the sausage brown a bit, then add 2 T. of water, cover and heat for 5 mins. Do not overcook. Remove from heat, let cool, and dice. Place in a serving dish.


     
Add the flour and soymilk into a jar large enough to hold the mixture. Cover, and shake until all the lumps are gone. Add this into the soup once the potatoes are tender. Let the soup thicken. At this stage, you may puree a bit of the soup with a stick blender to thicken it further if you like. but you still want lots of potato chunks! Next, you will add in the kale and heat thoroughly. Add the sour cream and stir until it is incorporated into the mixture. If you think it is getting too thick, add more soymilk or water until you achieve the desired consistency. Add salt and pepper to taste.


     
Ladle into a bowl, sprinkle a spoonful or two of the diced sausage and enjoy.