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In this recipe:
Vegan Sausage, Kale, and Sweet Potato Soup
A little sweet, a little savory, a lot of yummmmm. This soup comes together quickly, but the coziness will stick with you long after you eat the last spoonful.
Prep Time
15 minutes
Total Time
45 minutes
Serves
6-8
Ingredients
2
tablespoons extra-virgin olive oil
1
medium onion, chopped (1 cup)
2
cloves garlic, minced
2
medium sweet potatoes, peeled and diced (3 cups)
1
teaspoon smoked paprika
1
teaspoon kosher salt plus more to taste
4
cups low sodium vegetable stock
4
cups chopped kale
1
package (7.4 oz) Nature’s Fynd Maple Flavored Meatless Breakfast Patties, cooked according to package directions, chopped
Kosher salt and freshly ground black pepper
vegan parmesan cheese for serving
Steps
1.
In a large Dutch oven over medium heat, add olive oil. When shimmering add onion and garlic and cook until translucent and fragrant, 2-3 minutes.
2.
To the mixture, add sweet potatoes, smoked paprika, and salt. Cook another 6-8 minutes.
3.
Add stock, bring to a boil, reduce heat to medium-low and simmer 20 minutes.
4.
Add kale and sausage and cook until wilted and heated through, another 2 minutes.
5.
Season to taste with salt if necessary.
6.
Serve with vegan parmesan cheese to garnish.
Nutrition Information
Per serving (1 cup): Calories: 170 kcal, Fat: 7 g, Sat Fat: 1.5 g, Sodium: 580 mg, Carbohydrates: 22 g, Protein: 7 g
Allergen information: soy in breakfast patties.
