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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I wanted something healthy and hearty, and though this could be vegan, it's also really tasty as a non-vegan version. It's a filling meal on it's own. Ingredients:
2 tablespoons olive oil |
1 medium onion, diced |
3 garlic cloves, minced |
1 lb kale, diced small (2 small bunches) |
1 lb yukon gold potato, diced 1/2 inch |
1 (14 ounce) package bratwursts (such as tofurky beer brats) |
2 tablespoons butter (optional) |
1/4 cup heavy cream (optional) |
2 teaspoons vegetable bouillon (better than bouillon brand is good) |
1 teaspoon vegemite |
1 teaspoon salt (or to taste) |
Directions:
1. Saute onions and garlic in olive oil for a few minutes until lightly browned in the bottom of a soup pot.
2. Add vegan or meaty bratwurst, and saute about 3 minutes more.
3. Add all veggies, water to cover, about 6 cups, and seasonings.
4. Simmer on medium until potatoes are cooked, about 20 minutes.
5. Turn off heat and add cream and butter if using. Can also be served with avocado.
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