VEGAN CREAMY SAUSAGE AND POTATO SOUP:
Ingredients
- 1 Tablespoon Olive oil
- 14 Ounces Vegan sausage, crumbled*
- 5 Tablespoons Vegan butter, I used Earth Balance (divided)
- 1/2 Cup Carrots, diced
- 1/2 Cup Celery, diced
- 1/2 Cup Yellow onion, diced
- 4 Cloves Garlic, finely chopped
- 3 Cups Yukon gold potatoes, diced
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 6 Cups Vegetable broth
- 1/4 Cup All purpose flour
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 1/2 Cup Vegan cheddar style shreds, I used Violife(optional)
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large soup pot, on medium high. Then crumble the sausage, if it isn’t already, into the pot. Saute reducing heat as needed until the sausage crumbles are nice and brown. About 5-7 minutes, depending on what kind of sausage you are using.
- Remove the sausage crumbles from the pot, put them in a bowl and set aside.
- If there are a bunch of brown bits of sausage stuck to the bottom of the pot, scrape as much off the bottom as you can and discard it.
- Then heat 1 tablespoon of vegan butter in the pot on medium high and then add the carrots, celery, onion and garlic. Saute reducing heat as needed until the onions are translucent. About 5 minutes. Season with a pinch of salt and pepper.
- Now, add the diced potatoes to the pot and toss to combine. Season with the basil, oregano and another pinch of salt and pepper. Saute for 1 minute.
- Then, add the vegetable broth and stir to combine everything. Bring to a simmer, reduce heat to low. Cover and simmer for 9-12 minutes or until the potatoes are soft.
- While the soup is simmering, make a cream sauce on a separate burner. In a large cast iron or non-stick skillet, heat the remaining 4 tablespoons of vegan butter on medium.
- Once the butter has melted, add the flour and whisk to combine. Forming a roux(paste). Let the roux simmer for a minute, then add the non-dairy milk and a pinch of salt and pepper. Whisk to fully combine, making sure there are no lumps. Whisk constantly until the sauce is nice and thick.2-3 minutes. Turn the heat off.
- Once the potatoes are tender, add the cream sauce you made to the pot. Whisk to fully combine.
- Then add the vegan cream cheese and the vegan cheddar(if using). Keep whisking until the vegan cream cheese fully melts into the soup it may take a minute, just keep whisking.
- Season with a pinch of salt and pepper, taste and adjust seasonings.
- Now, add the sausage crumbles back to the pot with the soup. Stir and make sure the sausage gets hot again. Serve immediately with extra cheddar if desired.
Nutrition
Calories: 491kcal | Carbohydrates: 41g | Protein: 24g | Fat: 27g | Saturated Fat: 7g | Sodium: 1015mg | Potassium: 846mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2920IU | Vitamin C: 29mg | Calcium: 109mg | Iron: 16mg
