Potato, Kale and Tofurky Kielbasa Soup
Prep time
Cook time
Total time
Serves: 4
  • 3 tablespoons vegetable oil
  • 2 Tofurky Kielbasa sausages, sliced into ¼ - inch thick rounds
  • 1 medium onion, peeled and chopped
  • 2 medium ribs celery, chopped
  • 2 cloves garlic, peeled and chopped
  • ¼ cup all-purpose flour
  • 1 12oz/340ml bottle of beer (nothing too hoppy)
  • 3 cups vegetable stock
  • ½ teaspoon dry thyme leaves
  • ½ teaspoon dry sage leaves
  • 1 large potato (12oz/340g), peeled and chopped
  • 1 large handful chopped kale, about 1 cup
  • ½ cup unsweetened non-dairy milk
  • ¼ cup chopped parsley
  • 2 tablespoons chopped green onions
  1. Heat half the oil in a 4-quart pot over medium heat. Once hot, add the sausage and cook until well browned. Remove to a plate.
  2. Add the remaining oil to the pan. Saute the onions until tender and beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute.
  3. Stir in the flour and cook for 1 minute to lightly toast the flour.
  4. Stir in the beer, vegetable stock, thyme, sage, and potatoes. Bring to a simmer, stirring frequently. Reduce the heat to a gentle simmer and cook for about 8 minutes. Add the kale and simmer until the potatoes are cooked, about 8-10 minutes more.
  5. Stir in the browned sausages and the non-dairy milk. Season to taste with salt and pepper.
  6. Just before serving, stir in chopped parsley and green onion.
  7. Make ahead tip: Prepare the soup up to the point where the potatoes are cooked. Cool the soup and store in the refrigerator. When ready to serve, reheat the soup (you may need to add a bit of extra water or broth to return it to the same consistency), then add the sausages, non-dairy milk, parsley and green onions
Recipe by Two Happy Rabbits at http://twohappyrabbits.com/potato-kale-and-tofurky-kielbasa-soup/