Ingredients
Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 5 ½ cups vegetable broth
Main Ingredients
- 3 medium russet potatoes (about 2 ½ pounds total), scrubbed and cut into ½-inch pieces
- ½ teaspoon crushed red pepper flakes, or to taste
- 3 Italian-style vegan sausage links (such as Field Roast), roughly chopped (optional)
- 1 (14-ounce / 400 ml) can full-fat coconut milk
- 1 medium bunch kale, stems removed and leaves coarsely chopped (about 4 cups packed)
Finishing
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil: Coat the bottom of a large pot with olive oil and place it over medium heat to warm.
- Sauté onion: Once the oil is hot, add the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant and aromatic.
- Add flour: Sprinkle the all-purpose flour over the onions and stir well to coat. Continue cooking and stirring for 2 minutes to cook out the raw flour taste.
- Incorporate broth: Add a splash of vegetable broth and whisk vigorously to remove any lumps. Continue adding the broth gradually, whisking between each addition until fully combined.
- Add potatoes and spice: Stir in the potato pieces and red pepper flakes, mixing to combine.
- Simmer potatoes: Raise the heat to bring the broth to a boil, then reduce to a simmer. Cook for about 20 minutes, stirring occasionally, until the potatoes are tender.
- Cook vegan sausage: If using vegan sausage, heat it in a medium skillet over medium heat for about 5 minutes until crisp on some spots.
- Add coconut milk and kale: Stir in the full-fat coconut milk, then add the kale a handful at a time, allowing each addition to wilt before adding more.
- Simmer soup: Bring the soup back to a gentle boil, then reduce to a low simmer. Let it cook for 5–10 minutes until the kale is tender to your liking.
- Finish and season: Remove the pot from heat and stir in the lemon juice and the cooked vegan sausage, if using. Season with salt, pepper, and additional red pepper flakes to taste.
- Serve: Ladle the warm soup into bowls and serve immediately for a comforting meal.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- The vegan sausage is optional but adds a savory note; omit for a lighter soup.
- Full-fat coconut milk contributes creaminess but can be substituted with unsweetened plant milk for a lighter option.
- Adjust crushed red pepper flakes based on your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stove or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
