First thing,
This soup, as is, is totally amazing. We made it for our Christmas Eve Dinner before we started this vegan adventure. I had to find a way to incorporate this fantastic soup into our Christmas Holiday.
vegetarian
Instead of sausage: Use Soyrizo or other Italian Veggie Sausage (most have egg in them, be mindful). I don't know if this Soyrizo has egg in it. We used it anyway.
Instead of cream: a) use 1 cup rice milk or almond(original) milk
b) puree soft Silken Tofu and 1 cup of milk(above)- this makes it more thick, not so brothy
Use Vegetable Broth or Bouillon
I use 1 TBL garlic, we love garlic.
Omit Bacon. I also added a can of washed and drained Northern Beans (makes for a hearty dish)
I also do 1-2 more potatoes. I like it more like a stew.
The kale is also great in tiny pieces, especially if you don't like Kale (steve).
Makes: 6-8 servings
INGREDIENTS
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced Russet potatoes, or about 3 large potatoes
- ¼ of a bunch of kale
- Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
- Add chicken bouillon and water to the pot and heat until it starts to boil.
- Add the sliced potatoes and cook until soft, about half an hour.
- Add the heavy cream and just cook until thoroughly heated.
- Stir in the sausage and the kale, let all heat through and serve. Delicious!
