Vegan Sausage, Kale & Sweet Potato Soup
This vegan sausage and kale soup is simple, healthy, and filling- what more could want in a soup? The mushroom broth paired with sweet potato gives a pleasant umami with a touch of sweetness flavor. It's delicious served with warm bread and ready in 40 minutes.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 4 garlic cloves, minced
- 1 14 oz package of Impossible Plant-Based Spicy Sausage *
- 4 cups mushroom broth
- 2 medium sweet potatoes, peeled and diced into cubes (¾-1 inch)
- 1 bay leaf
- 1 bunch curly kale, stems removed and roughly chopped
In a large pot, heat 1 tablespoon olive oil over medium heat.
Add chopped yellow onion, sauté until softened, about 5 minutes.
Stir in the Impossible Sausage, brown for 2 minutes.
Add 4 garlic cloves and cook for 30 seconds, stirring constantly.
Pour in 4 cups broth, diced sweet potatoes, and 1 bay leaf.
Bring to a boil, then reduce heat to simmer until sweet potatoes are tender, about 15 minutes.
Stir in the kale, allowing it to wilt, for about 3 minutes.
Remove the bay leaf and season with salt & pepper to taste.
* To find Impossible products near you, use this link: https://impossiblefoods.com/locations
Substitutions
- Low-sodium - use low-sodium broth. If you can't find low-sodium mushroom broth, use chicken or vegetable instead.
- Kid friendly/non-spicy - use Impossible Plant-Based Savory Sausage instead or any other plant or meat-based sausage.
- Keto - use ground pork Sausage, such as Isernio's Mild Italian Sausage, and substitute 4-6 large carrots chopped (about 2 cups) for sweet potato.
Storage
Store in an airtight container and eat within 3 days, or store in the freezer.