My love for this Olive Garden soup runs deep. I veganized the recipe and used under 10 ingredients and it tastes like the real thing baby.
Ingredients:
1 package Beyond Meat sausages, chopped
4 tablespoons butter (I prefer Miyoko’s Creamery)
½ white onion, diced
1 tbsp. diced garlic
6 cups veg broth + 1 “not-chick’n” bouillon cube
2 cups water
5 yellow potatoes, chopped
2 cups “heavy cream” – blend 1 cup cashews + 1/2 cup water + 1 tbsp olive oil
4 cups chopped kale
Recipe:
In a large soup pot, sauté sausages until browned. Set aside sausages on a plate.
In the same pot, add the butter and sauté onion over medium heat until translucent. Add the garlic and sauté for another minute.
Add the broth and bouillon cube, water, potatoes and bring it to a boil, until potatoes are tender.
Stir in the kale and “heavy cream”
Add in the sausage, taste with salt & pepper to taste
*makes 4 -5 servings