Dairy-Free Creamy Sausage, Kale, and Potato Soup

Dairy-Free Creamy Sausage, Kale, and Potato Soup

I love a good creamy soup. To me the heartier texture feels so much more filling than a brothy soup especially during cooler weather. This soup might remind you of a certain Italian restaurant chain serving up unlimited bowls for lunch. Pair it up with a great Italian chopped salad and maybe even a breadstick or two. The soup also freezes beautifully so consider making a double batch, your future self will thank you!

Makes: 7 (~2 cup) servings

Dairy Free Creamy Sausage, Kale, and Potato Soup

Prep time:

Total time:

Ingredients:
  • 1 ½ cups raw cashews
  • ¾ cup hot water
  • 1 pound sweet or spicy Italian sausage, remove casing if in links*
  • 1 medium onion, chopped
  • 3 ribs celery, chopped
  • 2-3 carrots, chopped
  • 3 cloves garlic, grated or finely minced
  • 2 teaspoon dried Italian herb seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 cups chicken stock or bone broth
  • 1 pound small red or yellow skinned potatoes, diced
  • 1 bunch kale, stems removed, leaves chopped

Directions:
  1. Place cashews in a heat safe bowl; cover with boiling water and allow to stand for 30 minutes.
  2. Drain cashews, transfer to a blender with 3/4 cup hot water. Blend until smooth and creamy.
  3. Meanwhile, heat a 5-quart dutch oven over medium-high heat. Add onion, celery, carrots, garlic, Italian herbs, salt, and pepper. Cook 5-7 minutes or until vegetables are softened and fragrant.
  4. Add broth, scraping up any browned bits on the bottom of the pot. Stir in potatoes, bring a boil and reduce to a simmer; cook for 12-14 minutes or until potatoes are tender. Add cashew cream; heat through. Adjust seasoning to taste.
  5. Stir in kale; cook until wilted.
  6. Add cashew cream; heat through. Adjust seasoning to taste.
*Tip instead of Italian sausage you can also use a pound of ground pork or turkey seasoned with 1 ½ teaspoons garlic powder, 1 teaspoon fennel seeds, 1 teaspoon dried oregano, ¼-1 teaspoon red pepper flakes (depending on how spicy you like it!), 1 teaspoon salt and ½ teaspoon ground black pepper. Heat 1 tablespoon of avocado oil in the pot before adding the meat mixture.

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Amber Hanson