Potato, Spinach and Sausage Soup. You are going to love this vegan and gluten-free soup! Similar to Olive Garden’s zuppa toscana. Try and let me know what you think. You won't be disappointed.
1 tablespoon olive oil
1 cup diced white onion
2 large garlic cloves, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (or more if you like things spicy, I used 1 tsp)
12 ounces vegan sausage, chopped (my favorites is Field Roast brands, I used the Italian Sausage)
1.5 pound bag red potatoes, quartered ( I don't steam them but they are perfect for this soup)
4 cups vegetable broth
6 ounces fresh baby spinach
1/4 cup cashew cream (or other non-dairy cream option.
1/2 cup raw cashews, soaked for at least 30 minutes (2 hours is better)
1/2 cup water fresh water
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.
Add the potatoes and cook another 2-3 minutes, stirring often.
Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes until potatoes are tender.
Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning.
Instructions - Cashew Cream
Soak cashews in water for at least 30 minutes, ideally for at least 2 hours. Drain and rinse cashews.
Place in a high-powered blender with 1/2 cup fresh water and pinch of salt (if using) and puree until very, very smooth.
Recipe By: www.delishknowledge.com/