Souper Saturday: Spicy Vegetarian Sausage Potato & Kale Soup
Fall is the perfect time to break out the soup pot and make some magic. Check out our latest vegetarian creation— a simple spicy vegetarian sausage, potato and kale soup to warm the soul.
What you’ll need:
- 1 tablespoon olive oil
- 2 Field Roast Mexican Chipotle Sausage, casing removed
- ½ Gimme Lean Ground Sausage Style
- 3 cloves garlic, minced
- 1 med. onion, diced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 Quart Veggie Broth
- 1 bay leaf
- 6-12 red potatoes, diced
- 3 cups kale
- ¼ cup heavy cream
What You’ll Do:
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Veggie sausage, onion and garlic and cook until browned, about 3-5 minutes,.
2. Stir in oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Stir in broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in kale until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Enjoy!