Creamy Potato Sausage Kale Soup Vegan GF

If you’re reading this, I hope that your and your loved ones are healthy and have access to all the resources you need. It’s a scary time, and I really don’t know what to say (other than wash your hands and stay home, if you can). I live in Winnipeg, Canada. I’ve been home for about two weeks now, other than going to get groceries once a week. At first, posting a recipe felt wrong — doing anything feels wrong. But, I have been watching people share what they’re making and eating, and it’s brought me joy. I also find looking at recipes on Pinterest a wonderful escape. Maybe there are others like me, so I am going to try and post a bit more. As a result, I bring to you a vegan and gluten-free Creamy Potato Sausage Kale Soup! It is easy to make but packs a whole lot of comfort.

And, I think we could always use some comfort food right now. For some of us, spring is so close and it’s hard to watch the changing season from the inside. Normally by this time I would be wanting to eat all the fresh veggies. But, right now, I want comfort. There are so many comforts that we cannot access right now. Food is one that many of us (although not all of us) can.

What you need to make this Creamy Potato Sausage Kale Soup

The key ingredients here are potatoes, vegan sausages, and kale! Then you’ve got your usual suspects like onion, garlic, broth, and spices (in this recipe, red pepper flakes).

Of course, to make is luxuriously cream, the cashews are a critical ingredients, too. It’s really important to have a good blender that makes the cream smooth and velvety. If you can’t, or don’t want to, make the cashew cream, you can certainly try a non-dairy creamer option. I’ve used the Belsoy cooking cream in the past in other recipes with lots of success.

Now, lets talk vegan sausages.

I’m using the Hot Italian Beyond Meat Sausages here. I choose them for several reasons. First, they are gluten-free. Gluten-free vegan sausages are extremely hard to come by. I always choose them because they are SOO good. I loved meat growing up, I didn’t give up animal products because I didn’t like them. The beyond sausages are by far my favourite vegan meat substitute I have tried in the past 12 years.

You can certainly sub your own favourite vegan sausage! Make sure the flavour mixes well though — if you can get an Italian flavoured vegan sausages, I’d go with that.

How to make Creamy Potato Sausage Kale Soup

I will admit something: when I make soup or stew, I am in it for the long haul. I never really got into the instant pot thing because I love the slow process. I love the chopping. I love the simmering. I love the smell that slowly spreads into your entire home.

This soup, however, can be put together in no time! And, surprisingly, I don’t mind that at all. It’s just that good!

This soup is pretty simple to make. The only thing that requires some time is soaking the cashews for the cashew cream. While I still suggest it in the recipe, I honestly hardly ever soak my cashews when making cashew cream. I am blessed, though, to have a Vita Mix that will blend them smooth regardless.

Fry your vegan sausages up first, then set them aside and fry your onions, then garlic and red pepper flakes. Add the potatoes and broth, and let that simmer. You want the potatoes to be soft and tender, but you don’t want to over cook them either. When they’re done, mix in everything else and that’s it!

Wether it’s cooking, crafting, reading, sleeping, etc — I hope you find something that offers you a bit of comfort right now. If you’re able, consider donating to places in need, like local food banks or shelters. And, I beg of you, stay home if you can.

Looking for more comforting vegan and gluten-free meals? Check these out!

• Peanut Chickpea Stew with Apricots and Raisins
• Roasted Cauliflower and Chickpea Salad
• Spicy Vegan Ginger “Beef”
• Creamy Thai Curry Ramen

5 from 1 vote

Print

Creamy Potato Sausage Kale Soup Vegan GF

Total Time

40 mins

 

This vegan gluten-free Creamy Potato Sausage Kale Soup is an easy, quick, and delicious meal. It packs a little heat, and a whole lot of comfort!

Course: Dinner, Lunch

Keyword: Comfort, Gluten Free, Kale, Plant Based, Soup, Vegan

Servings: 4 medium bowls

Ingredients

• 2.5 tbsp olive oil, divided
• 2-3 vegan sausages (I used 2 Beyond Hot Italian, see note)*
• 1 medium yellow onion, diced
• 2-3 cloves of garlic, minced
• 1-1.5 tsp red pepper flakes
• 3 cups russet potatoes, peeled and diced into 1/2 inch cubes (about 2 large potatoes)
• 3 cups vegetable broth
• 3-4 cups kale, de-stemmed and torn into small pieces
• Salt and Pepper, to taste

For the Cashew Cream

• 100 g cashews (about 3/4 pre soaking), soaked
• 1 cup vegetable broth
• 1/2 tsp lemon juice

Instructions

1. Warm a heavy bottom soup pot or dutch oven over medium heat.

2. Add 1 tbsp of olive and the vegan sausage. You can either add slices of sausage, or crumble them in. I remove the casing on the beyond sausages and use my hands to crumble them. Season lightly with salt and pepper (about a pinch).

3. Cook the sausages over medium heat, stirrin occasinally until nicely browned - 6-8 minutes, but this can vary depending on the brand you're using. Don't worry if there are bits sticking the pan, these will add delicious flavour later!

4. When the sausages are done, remove them from the pot and place into a bowl, making sure to leave as much of the oil as you can in the pot. Set aside the sausage.

5. Add the rest of the olive to the pot as well as the onions. Add another pinch of salt and pepper. Sautée for about 5 minutes.

6. Next mix in the garlic and red pepper flakes. Cook for another 2 minutes.

7. Add the diced potatoes and stir well, making sure the potatoes are evenly coated with the onions and garlic. Then add the 3 cups of broth. You want the broth to just cover the potatoes.

8. Turn up the heat and bring the soup to a boil. Then, turn the heat to medium-low and simmer, covered, until the potatoes are cooked through and tender -- abut 8-10 minutes.

9. While the soup is cooking, make your cashew cream. Add the cashews, broth, and lemon juice to a high speed blender. Blend until completely smooth -- no one wants pieces of cashew in their soup!

10. When the potatoes have cooked through, add the cashew cream, kale, and the cooked sausages. Stir well and cook over medium-low heat until the kale was wilted, about 5 minutes.

11. Add salt and pepper to taste. Serve hot, with extra red pepper flakes on top if you like it spicy! It's a fairly thick soup, so feel free to thin it out a bit with some extra broth.

Pin this recipe to save it for later!