Creamy Kale, Sausage + Potato Soup

Name: Creamy Kale, Sausage + Potato Soup
Ingredients: oil; 1 onion (diced); 4 garlic cloves (minced); 0.5 cup white wine (can sub apple cider vinegar); 1.5 tbsp almond flour (can sub gf oat flour, cassava flour or even ap flour if not gluten-free); 4 cups vegetable broth; 3 russet potatoes (medium, diced); 2 tbsp dried basil; 1 tbsp dried thyme; 0.5 tsp red pepper chili flakes; 3 cups kale (chopped); 2 Italian-style or spicy sausage links (we like Field Roast for plant-based); 1 coconut milk (can sub with heavy cream if not dairy-free); 1 tbsp lemon juice; salt; black pepper

a cozy + hearty meal for soup season / comfort food season - inspired by Olive Garden’s Zuppa Toscana

Ingredients

Directions

1
heat oil in a large pot / dutch oven. cook + crumble sausage until browned. transfer to plate. add more oil as needed + sauté onion, 3-4 mins or until soft. add garlic + cook for another min. then add white whine + cook 1-2 mins. sprinkle in flour + stir to coat. whisk in 1/4 cup broth to remove lumps.
2
add potatoes, seasonings + herbs. cook 2-3 mins. add broth + bring to a boil. reduce heat + simmer for 15 mins. stir in coconut milk (or cream), browned sausage + kale + cook until kale is wilted. squeeze in lemon juice.
3
serve with your fave crusty gf bread, grilled cheese or croutons.

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