Toscana Potato Soup is one of those comfort foods that is so full of flavor you will want to serve it again and again. Three key ingredients are russet potatoes, fresh kale and some really tasty vegan sausage. The soup is creamy and hearty, and it has a slight kick to it. It is perfect for lunch or dinner.
Toscana Potato Soup
1 Tablespoon of olive oil
4 -6 Links of vegan plant based sausage
2 Tablespoons of vegan butter
2 Tablespoons of gluten-free flour
1 Yellow onion, chopped
1/2 Tablespoon of fresh basil roughly chopped
1 Teaspoon of Italian seasoning
Himalayan salt and pepper, to taste
2 Cloves of garlic, minced
Red Pepper flakes, as desired (optional)
4 Cups of vegetable broth
1 Cup of unsweetened nondairy almond milk
5 Russet potatoes, peeled and chopped
2 Cups of kale, remove the stems and chopped
-In a cast iron pan with 1 tablespoon of olive oil cook the plant based sausage until brown for about 7 to 10 minutes. Remove the sausage from the pan with the tongs and set aside.
-Heat the olive oil in a large pot over medium heat.
-Then add the vegan butter to the pot and let it melt. Whisk in the flour until the mixture is smooth and well combined.
-Add the onion, Italian seasoning, Himalayan salt and pepper, red pepper flakes and coat evenly. Cook until onion is translucent for 5 to 7 minutes. Then add the minced garlic for about 30 seconds.
-Add in the vegetable broth and milk and stir until combined. Then add the potatoes to the pot, cover and bring to a boil. Once it has began to boil, remove the lid and lower the heat. Simmer uncovered until the potatoes are fork tender. Then add the kale and the cooked sausage back into the pot and cook for another 5 minutes. Serve with delicious crusty bread. Enjoy!