Creamy Vegan Potato Sausage Soup
Ingredients
- 1/2 yellow onion, finely chopped
- 4 cloves garlic, minced
- 3 stalks celery, finely chopped
- 1/2 tsp ground paprika
- 1 lb fingerling potatoes, halved (or Yukon gold potatoes)
- 4 1/2 cups vegetable broth (I used water + 1 tbsp better than bouillon paste)
- 7 ounces vegan Italian sausage of choice
- 1/2 cup unsalted (raw or roasted) cashews
- 1 1/2 cups filtered water
- 5 springs of thyme
- 6 ounces (about half a bag) frozen gnocchi, I used cauliflower gnocchi
- 2-3 cups chopped kale
- Salt and pepper to taste
- Chili pepper flakes for garnish
Preparation
In a bowl, add 1/2 cup cashews, cover with boiling water, and let sit for 10 minutes
Meanwhile, in a large pot over medium heat, add 1 tablespoon extra virgin olive oil, then add onions and garlic and sauté for 3 minutes
Add celery and ground paprika, and sauté for an additional 5 minutes
Add halved potatoes to the pot, then add a pinch of salt and ground pepper
Carefully pour in the vegetable broth and bring to low-medium heat
Drain the cashews and add them to a blender with 1 1/2 cups filtered water
Blend on high for 1 minute, then carefully pour the cashew milk into the pot
Let the soup simmer for 15-18 minutes
Meanwhile, in a pan, crisp up the sliced vegan sausage (adding oil if needed) for a couple of minutes on each side, then season with a pinch of salt and pepper
Remove the sausage from the pan, then add 1 teaspoon of oil and the gnocchi
Cook the gnocchi on each side for a couple of minutes until golden and cooked
Add kale to the soup and continue to cook until the kale has wilted
Once the soup has cooked for 20-25 minutes total and the potatoes are cooked, taste and add salt to taste
Turn off the heat and serve the soup, topping with the cooked sausage and crispy gnocchi
Garnish with chili pepper flakes, a crack of pepper, an optional drizzle of good quality extra virgin olive oil, and a sprig of thyme
Notes
This recipe is inspired by Zuppa Toscana, swapping beans for gnocchi
