Vegan Sausage, Potato, and Kale Soup
A creamy, rich, absolutely delicious soup that will warm your bowl and soul this winter! Put it together in less than an hour, even better the next day. Seriously, you must make this SOON!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan
Ingredients
Units
Scale
- 1–2 T extra virgin olive oil
- 16-ounce package Gimme Lean plant-based sausage
- 1 large yellow onion, diced
- 3 cloves garlic, pressed
- 1/2 t red chili flakes
- 1/2 yellow bell pepper, finely chopped
- 3 pounds of red potatoes, peeled and cubed
- 1 bunch of lacinato kale, torn into small pieces
- 3 cubes Not-Chick’n Bouillon
- 1 cup Country Crock plant-based cream
Instructions
- Heat olive oil in a large stock pot.
- Add sausage, onion, and bell pepper; cook 5-6 minutes, breaking up sausage into small bits with a spatula or pastry blender, until sausage is lightly browned and onions and peppers are softened, adding more olive oil as needed.
- Heat 6 cups of water, add bouillon cubes, whisk to dissolve.
- Sprinkle chili flakes over the sausage mixture, add potatoes and kale, stir to combine.
- Pour in broth, stir.
- Bring to a boil, lower heat, and simmer for 15-20 minutes until potatoes are soft.
- Add cream, stir, and heat through.
- Ladle into bowls and get ready for rave reviews…if you decide to share!
Notes
Substitutions:
- Any brand of plant-based sausage you have on hand or prefer will work. I do not recommend using plant-based grounds for this recipe. Sausage imparts a depth of flavor key to this soup’s richness.
- Sweet yellow onion is my first choice; red or white will work almost as well.
- You may use red, yellow, or orange bell peppers. I would not use green for this recipe because they can be bitter.
- Use more or less red chili flakes depending on the level of heat you prefer.
- I used red potatoes because I already had a bag. They worked out great. If buying potatoes for this recipe, I would probably choose yellow or Yukon Gold. And organic if my budget allows.
- Lacinato kale is tender and my “go-to” for kale. You could substitute fresh spinach or in a pinch frozen kale or spinach. Fresh, organic kale will yield the best taste and texture.
- If you do not have vegan chicken bouillon, use vegetable broth. I recently discovered Not-Chick’n Bouillon and I LOVE it! I find it at Wegman’s and Harris Teeter.
- If you don’t have plant-based cream, use extra creamy oat milk or cashew milk. I have not tried this with coconut cream or milk but that could be interesting; if so, try baby bok choy instead of kale.
Adapted from Nora Cooks Zuppa Toscana