Vegan Creamy Sausage Potato and Kale Soup
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Vegan Creamy Sausage Potato and Kale Soup
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A Zuppa Toscana inspired soup that I'm sure would be considered an abomination to some. It's delicious and it cleaned out my fridge, and many of you asked for this recipe when I shared it on stories, so here it is :)
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Ingredients
- 4 plant-based sausages Italian flavour, sliced into coins
- 2 tbsp vegetable oil or plant based butter
- 3 shallot peeled medium dice
- 3 cloves garlic minced
- 6 cups water
- 1 tbsp vegan bouillon paste or use 6 cups of veg stock instead of water
- 8 potato peeled and large dice, medium
- 4 cups kale
- 2 cups oat creamer Earth's Own brand
- salt to taste
Instructions
- In a large pot, brown the sliced sausages with about 1 tbsp of vegetable oil. Once browned, remove from pot and set aside.
- In the same pot, over medium heat, cook the diced shallots in 1 tbsp of oil until translucent. Add minced garlic and cook for about a minute or two, until fragrant.
- Add 6 cups of water with vegan bouillion paste and stir to dissolve the paste.
- Add the diced potatoes and cover to cook for about 20 minutes, until the potatoes are fork tender.
- Add the cooked sausage and kale, and heat through and cook until the kale is softened to your liking (about 5 minutes)
- Turn off the heat and stir in the oat creamer, and add salt to taste.
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