Vegan Sausage, Kale & Potato Soup Recipe
YIELD
6 servings
INGREDIENTS
- 8 oz. tempeh
- 1 Tbsp. South Fork Italian Sausage Spice
- 1 Tbsp. vegetable oil
- 1/2 large yellow onion, minced
- 2 1/2 lbs. red potatoes, diced
- 2 Tbsp. Summit County
- 8 cups vegetable broth
- 1/4 cup water
- 2 Tbsp. cornstarch
- 1 bunch kale, stems removed, leaves chopped
- Salt & pepper to taste
- 2 sliced scallions for garnish
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NOTES
This recipe is featured in Spice Club, Savory’s spice of the month club. Use a gluten-free tempeh to make this dish gluten-free.
DIRECTIONS
Break tempeh into small chunks and toss with South Fork Italian Sausage Spice until well coated. Cover and refrigerate for at least 30 min. or up to overnight if you have time. Heat oil in a Dutch oven or stock pot over medium-high heat. Add tempeh to the pot and cook until tempeh is browned on all sides, about 5 min., then transfer to a plate. Add onions to the pot and cook for about 3 min., stirring to scrape up any browned tempeh bits; add more oil if necessary. Add potatoes and Summit County Seasoning; cook for another 3 min., stirring often. Add broth and browned tempeh pieces and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender but not falling apart, 10 to 15 min. Meanwhile, combine water and cornstarch in a small bowl. Once potatoes are tender, stir cornstarch mixture into the soup. Add kale and continue to simmer until soup has thickened slightly and kale is tender, about 5 to 10 min. Remove from heat and allow soup to cool slightly before serving. Season with salt & pepper to taste and garnish with scallions.
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