She's back with another soup recipe! I definitely make a disproportionate number of soup recipes for this blog. That said, this blog is just a fun side project where I make recipes that I want to eat, and I eat a lot of soup. There's nothing better than making a delicious pot of soup that I can eat for 2 or even 3 nights in a row. Personally, that's the maximum number of nights I get enjoyment out of a meal... so I am always aiming for that 2-3 servings if I'm by myself or 4-6 servings if I'm with Reid. I've been known to over- or under-shoot this goal the first 2 or 3 times I make a recipe, but this one worked out nicely, making 6 servings or a perfect 3 nights of dinner for us.
I used the Hot Italian Beyond Sausages for this recipe, but any of your favorite vegan sausages will work. I like Beyond Sausages because they really maintain their texture in the soup and don't get soft or soggy (although they will lose their color a bit). The heat from the sausages and cayenne pepper with the creaminess and heartiness from the cashew cream and potatoes make this soup the perfect winter meal.
Ingredients (serves 6):
1 tbsp neutral oil
1/2 a white onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves of garlic, roughly chopped
2 medium red potatoes (about 24 oz of potatoes total), diced into 1/2 inch cubes
4 cups vegetable broth or water + vegetable bouillon
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp cayenne pepper
6-7 large kale leaves, stems removed, chopped into bite sized pieces
3/4 cups raw cashews, soaked overnight
3/4 cup water
Salt to taste
Heat your oil over medium heat. Add the peppers and onions and sauté for 3-5 minutes, until translucent. Add the garlic and sauté for an additional 1-2 minutes, until fragrant.
Add the sliced vegan sausages to the pan. Sauté for 2-3 minutes, until starting to brown. Then, add the potatoes, broth or water, and spices. Bring to a boil, then reduce the pot to a simmer.
Simmer for 10 minutes. While it is simmering, blend the soaked raw cashews with the additional water until very smooth and pourable.
After 10 minutes, add the chopped kale. Simmer for an additional 15 minutes, until the potatoes are tender.
Add the blended cashews to the pot and turn off the heat. Stir thoroughly until the cashew cream is well incorporated. At this point, taste the soup for salt and heat. Add salt and additional cayenne pepper to reach your desired flavor.
Serve with crusty bread and another crack of fresh black pepper.