Vegan Kale & Sausage Potato Soup

When I was a child, I loved a certain chain of Italian restaurants that just so happened to be named after one of my favorite items on a really good slice of pizza- or on a tasty cheese plate.   However, as my palate matured, the only item this particular restaurant offered that tickled my fancy was a really good salad and a deliciously phenomenal soup!  You know that soup, the one with the potatoes, green stuff, and sausage, lol!  Since I really never had a desire to go back to this spot as an adult, I figured I'd try to recreate this soup in my kitchen.  But since my eating lifestyle changed too, I knew I would have to remix the recipe a bit.  
Aaaaaaaaaaaand....I saw, l did, and I CONQUERED!!   When I tell you this bad boy tastes like the real thing!!  I had a few of my co-workers to sample (staunch meat eaters)  and they COULD NOT tell the difference.  I literally had to pry their hands away from the bowl with promises to bring more the next day!
Check out my recipe below and don't forget to let me know in the comments below if you tried it and what 'remixes' you'll add to yours!

​Enjoy!

Vegan Kale & Sausage Potato Soup
(Slow cooker recipe!)

• 2 cups meatless crumbles (Quorn or Boca are ideal)
• 4 cups chopped kale
• 4 large russet potatoes, chopped in cubes (skin on)
• 1 onion chopped
• 1 cup water
• 3 cups almond milk
• 1/2 cup white wine
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 2 tbsp Abstract Spice
• 1 tbsp Italian dried herbs
• *Add a tbsp of crushed red pepper flakes for a little kick*

The Process:

1. Turn slow cooker on high.
2. Saute meatless crumbles, onion, garlic, and dried herbs, in a pan ​with olive oil until onions are translucent (roughly 10 minutes)- sprinkle with a couple pinches of sea salt.
3. Add white wine to the pan (to deglaze), pour contents into slow cooker.
4. Add cubed potatoes to slow cooker along with remaining herbs, spices, and seasoning. 
5. Pour in water until potatoes are just covered, cover with lid and let cook 1.5 hours- or until potatoes are tender.
6. Gently mix in almond milk and add kale reducing slow cooker to low.
7. Cover with lid for 30 minutes.
8. Season with additional sea salt to taste if so desired.
9. Add fresh cracked pepper and serve!

Make it a Great Tasting Day!