The more I read about the health benefits of kale, the more I try to include it in dishes I make. I'm not a natural kale-lover, as I believe I've said here before. Not the way I love broccoli, for example. Kale, well, despite its good-for-you qualities, has often seemed bitter to me, or just more than I can handle for some reason. Then I realized that juiced, amazingly, I love it, and combined with certain other foods, there is just nothing better than a bunch of kale!
Here, the spicy vegan sausage almost needs kale to prevent it from overtaking the soup, and the big hunks of potato are a perfectly bland connector for the two strong flavors. So, yes, in the end, it worked beautifully, and the soup disappeared rapidly. My only advice: make it once this way, and if it appeals to you as much as it does to me, make a double batch next time, which I plan to do this weekend.
1 Idaho-type (russet) potato, peeled and cut into 1/4-1/2 inch slices
2 T olive oil
1 large onion, sliced
2 tsp crushed caraway seeds
1 package spicy gluten-free vegan sausage (I use Trader Joe Soy Chorizo)
1 Idaho-type (russet) potato, peeled and cut into 1/4 inch slices
6 cups gluten-free vegetable broth
6 cups shredded kale (center ribs removed)
1 15oz can coconut milk
Boil and drain the peeled and sliced potato until it is just soft, a hair beyond par-boiled.
Heat olive oil in large soup pot.
Add onions, caraway seeds and sausage which has been broken into small pieces.
Stir onions and sausage pieces, making sure they brown.
Add broth, potatoes and kale.
Cook on medium heat until kale and potatoes are softened.
Change heat to low and add coconut milk slowly, stirring constantly.
Remove from heat and serve.