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
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:
- Place cashews in a heat safe bowl; cover with boiling water and allow to stand for 30 minutes.
- Drain cashews, transfer to a blender with 3/4 cup hot water. Blend until smooth and creamy.
- 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.
- 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.
- Stir in kale; cook until wilted.
- Add cashew cream; heat through. Adjust seasoning to taste.
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