Dairy Free Sausage and Vegetable Soup

Guess what guys.  I’M IN LONDON!  The departing day finally came, and I am now in the land of overcast skies, expensive living, and attractive accents.  Not gonna lie, I had a moment where I panicked about coming to an entirely new place, but I’m sure glad it didn’t stop me from getting on that plane.

I haven’t done a whole lot of wandering around yet, been too busy getting the necessary items such as bed sheets, shampoo, peanut butter, etc.  (I did forget to buy a duvet yesterday, which forced me to wear two pairs of pants, a sweatshirt, and snuggle up under my winter coat for warmth at bedtime.  But I got one today, so it’s all good) This week I plan on visiting the campus I’ll be doing my Master’s at, seeing Big Ben before they stop the bell for renovations (four years!), and exploring my new neighborhood.  (Also probs a lunch with Olly)

My new flat is surprisingly chilly considering it’s August and we don’t have air conditioning.  I’ve got to wear pants and jackets so I don’t shiver.  Because of this, when it came to deciding what to make for my first meal I immediately went for soup.  This soup is hearty, tasty, and easy.  Perfect for fall (or a chilly flat in August).  This is easily turned vegan-just omit the sausage!  The way I make it it’s dairy free, better for my tummy, but you could substitute regular milk or cream if you’re down with the dairy.

4 Sausages-I used pork sausage
1 Yellow onion
2 Large carrots
2 1/2 C Medium chop potatoes
4 Garlic cloves
1 Tbsp olive oil
Salt and Pepper to taste
4 C Vegetable broth
2 C Soy milk
2 Large handfuls of kale
2 Rosemary sprigs
2 Sprigs thyme

Slice sausages, chop onion, carrots, potatoes and garlic.  In the bottom of a large stock pot warm the olive oil.  Place sausages and onion in the pot, stir occasionally until sausages are lightly browned and onions are translucent.

Add in carrots, potatoes, and garlic.  Season with salt and pepper.  Cook, stirring occasionally, for around 8-10 minutes, vegetables should be nearly cooked through.

Add in vegetable broth, soy milk, and kale; stir to combine.  Bring to a simmer and allow to cook for 5 minutes before adding in rosemary and thyme, cook for another 5-7 minutes until kale is softened.  Herbs can be added whole and removed later, or chopped and left in depending on the amount of flavor you desire.

















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