Harvest Kale Soup: Vegan & Gluten Free

September 14, 2019

This will be your favorite cozy and comforting fall soup recipe! 

 

 

 

What you will need:

 

4 vegan sausages (I used Field Roast Mexican Chipotle *Very Hot & Spicy)

2 yellow onions

3-4 russet potatoes

1 cup of almond milk unsweetened

1 large bunch of fresh kale  

1 cup of small shells (I used Tinkyada gluten free organic brown rice pasta)

3 cartons of veggie broth (the large rectangle ones)

2 tablespoons of minced garlic

1 teaspoon of chili flakes

1 teaspoon of onion powder

1 tablespoon of dried basil

1 table spoon of dried oregano

1 teaspoon of garlic powder

salt and pepper to taste (himalayan pink salt)

3 large tablespoons of olive oil or vegan butter

 

How to:

In a large pot, cook sausages, diced onions, all spices, garlic, and olive oil/butter. Cook until onions are brown, then add all cartons of broth. Turn stove down to lowest heat possible and let sit for 2-4 hours. This time is pretty much up to you… if doing in a crockpot, let sit until you get home from work, or whatever your situation is. I let mine sit on low from about 10am-2:00pm usually. About an hour before wanting to serve, dice potatoes into 1 inch chunks, dice up kale, and pour both into the pot, along with the cup of almond milk, and shells. Cook on low to medium heat until you are ready to serve or potatoes are cooked through. 

 

Enjoy! Let me know what you think! 

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