Red Kale And Vegan Sausage Soup

Red Kale And Vegan Sausage Soup
Schlafly Bottleworks in the heart of St. Louis has got it going on. They have a microbrewery, restaurant and organic garden where they grow ingredients for their dishes. I helped Matt Bessler harvest the ‘Red Russian’ kale he used to make this soup.


Heat oil in a large pot over medium heat and add onions and garlic. Cook until soft and onions are translucent, for about 10 minutes.

Raise to high heat and add vegan sausage and cook additional 3 minutes, stirring frequently and breaking up the sausage.

Add remaining the ingredients, except cream, reduce to a simmer and cook for 30 minutes or until potatoes are fork tender and the soup has thickened.

Remove the bay leaves and puree 2 cups of soup in a blender. Then return pureed soup to the pot and mix well. This will help thicken soup.

Stir in the heavy cream and adjust seasoning. Serve with crusty bread.


Time to prepare: 1 hour.

This recipe is vegetarian.

Serves 4.


  • tomdee says:

    Just got acquainted with kale this past summer when a friend give me 6 plants to put in my garden. I love it. Great in bean soup and vegetable soup.

    December 15, 2013 04:39pm

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