Rustic Vegan Potato Sausage Kale Soup
This goes great with a rustic bread for dipping!! Serve with a side salad to complete the meal. (Don't forget to add those crushed red pepper flakes if you like things hot & spicy!) Back in the days when I would have limited amounts of meat, I would have this soup at Olive Garden, because it was spicy (and I love hot and spicy foods) and it had potatoes, which I love as well. This soup is rustic, yet creamy and very hearty. I keep it mild for my family, but you can add your heat according to your taste with crushed red pepper flakes.
Total Steps
4
Ingredients
16
Tools Needed
5
Ingredients
- 5 medium baking <a href="/5GXJHWW6">potatoes,</a> peeled and diced into 1-inch cubes
- 2 medium <a href="/YCPMHNRB">onions,</a> peeled and diced
- 5 stalks of <a href="/43Z57JJ6">celery </a>heart <a href="/KS5CFDMK">ribs,</a> diced (or 3 large stalks, diced)
- 3 cloves of <a href="/FQRPFPP6">garlic,</a> minced or crushed
- 1 teaspoon dried <a href="/ZLS6DSP3">thyme</a>
- 1 <a href="/5PN7S6FY">bay leaf</a>
- 3 cubes <a href="/SP4LN5ZF">vegetarian </a><a href="/L8P58TMC">chicken </a><a href="/J6DPSHBQ">bouillon</a>
- 6 cup filtered <a href="/PXTR53Z5">water</a>
- 1 small bunch of <a href="/NTFCDX36">kale,</a> rinsed, stems removed and chopped
- 1 package Light Life <a href="/P8ZHN55B">Italian Sausage,</a> ¼-inch slice on <a href="/378ZKHCD">an </a>angle
- 0 <a href="/RDCCKVJD">extra virgin olive oil</a>
- 1 teaspoon <a href="/Q67GD8BS">white wine </a>or <a href="/LNFTPKCC">sherry </a><a href="/Y4YDG2F4">vinegar</a>
- 1.5 cup plain unsweetened <a href="/3CJDF2X8">soymilk</a>
- 2 teaspoon (heaping) all purpose organic <a href="/4YMSSPXL">flour</a>
- 0.25 cup Tofutti non-hydrogenated <a href="/WC5JF3L4">sour cream</a>
- 0 <a href="/7WDLGSY7">salt </a>and <a href="/SWV3CGDQ">pepper </a>to taste
Instructions
Step 1
In a stockpot (preferably cast iron to increase the iron content) over medium <a href="/XZFHRHHF">heat,</a> 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 <a href="/W7VKDJHH">boil. </a><a href="/B52FHCF2">Turn </a>down to low and <a href="/GFSF4J5F">simmer </a>until potatoes are fork tender.
Step 2
Meanwhile,heat a saute pan over medium-high <a href="/XZFHRHHF">heat. </a>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 <a href="/DRM2WPZ4">stir </a>well. Remove the kale and place in a bowl. Reheat the pan over medium high <a href="/XZFHRHHF">heat,</a> swirl some more olive oil, add in the sausage. Let the sausage <a href="/D434P8MH">brown </a>a bit, then add 2 T. of water, cover and <a href="/XZFHRHHF">heat </a>for 5 mins. Do not overcook. Remove from <a href="/XZFHRHHF">heat,</a> let <a href="/GZFHJC5K">cool,</a> and dice. Place in a <a href="/Y6MVNCHX">serving </a><a href="/QQVZX64Y">dish.</a>
Step 3
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 <a href="/LXP6HLBF">thicken. </a>At this stage, you may <a href="/HGX4TB7D">puree </a>a bit of the soup with a stick <a href="/S6W4FR7F">blender </a>to <a href="/LXP6HLBF">thicken </a>it further if you like. but you still want lots of potato chunks! Next, you will add in the kale and <a href="/XZFHRHHF">heat </a>thoroughly. Add the <a href="/3JV6BKBV">sour </a><a href="/R3P5MM3Z">cream </a>and <a href="/DRM2WPZ4">stir </a>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 <a href="/DPSVTKVY">salt </a>and pepper to <a href="/WDCS6JL5">taste.</a>
Step 4
<a href="/2262VYRW">Ladle </a>into a bowl, sprinkle a spoonful or two of the diced sausage and enjoy.