Vegan Sausage and Potato Soup Recipe
Vegan Sausage and Potato Soup is rich and spicy with classic Creole seasoning. It’s a hearty, comforting soup that’s simple to make and easy to adapt for vegan or vegetarian cooking.
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Servings: 4
Calories: 673kcal
Ingredients
- 1 tablespoon vegetable oil
- 4 links plant-based Cajun-style sausage sliced into ¼-inch rounds
- 3/4 cup yellow onion diced
- 1/2 cup celery diced
- 1/2 cup green bell pepper seeded and diced
- 2 teaspoons garlic minced
- 1 teaspoon Creole seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 4 cups chicken-style broth or vegetable broth
- 2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks
- ½ cup heavy cream
- 1 cup mild cheddar cheese shredded
- 2 tablespoons parsley chopped, for garnish
Instructions
- Set a large pot over medium heat and add the vegetable oil. When the oil is hot, add the sausage slices and cook, stirring occasionally, for 3-4 minutes, or until lightly browned. Transfer to a plate and set aside.
- In the pot used for the sausage, add the onion, celery, and bell pepper. Cook for 3 minutes, until softened. Stir in the garlic and cook for an additional 30 seconds.
- Add the Creole seasoning, salt, black pepper, and smoked paprika. Pour in the broth and add the potatoes. Bring to a boil, then reduce the heat and let simmer for 15 minutes, or until the potatoes are fork-tender.
- Reduce the heat to low. Return the sausage to the pot. Stir in the heavy cream and cheddar cheese. Simmer for 5 minutes, until the cheese is melted.
- Ladle into bowls, sprinkle with parsley, and serve hot.
Nutrition
Calories: 673kcal | Carbohydrates: 46g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 1051mg | Potassium: 1361mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1416IU | Vitamin C: 67mg | Calcium: 276mg | Iron: 3mg
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