I Like To Share Recipes
Non-Dairy "Olive Garden" Style Tuscan Kale Soup
1 very large onion, chopped
1 small head garlic, peeled and sliced
1/4 cup olive oil
1 and 1/2 or up to 2 lbs ground hot italian sausage, sauteed
1/2 cup Hormel bacon bits
1 head fresh kale, washed, tough spines removed, and very coarsely chopped
4 large potatoes, peeled and cubed
1 and 1/2 cups sliced carrots
6 cups low sodium chicken broth
2 cups unsweetened coconut milk
1 cup boiling water
1/2 cup non-dairy powdered coffee creamer
1/2 cup non dairy "parmesan cheese"
Scant hand of sea salt...about 1 Tablespoon.
In a frying pan, saute onion in olive oil until soft, and then add garlic. Continue to saute until the garlic releases its aroma. Add the onions and garlic to a large stock pot. In the same frying pan, saute ground hot Italian sausage until cooked through, and strain the oil. Add the sausage to the stock pot.
To the stock pot add chicken broth, salt, carrots and potatoes, bring to a boil, and simmer covered for 20 minutes. When the carrots and potatoes are tender, add the coconut milk. Add the bacon bits. Boil the water in the microwave, and in another cup, place the non dairy powdered coffee creamer. Pour the boiling water over the powdered creamer and stir till dissolved. Add the creamer to the pot.
Last, add the chopped kale to the pot, return to a boil, and cook just till the kale is done.
Sprinkle with non-dairy parmesan cheese before serving.
Serves 8 generously.
And thanks to Mamapolo2016 who gave me the copycat recipe, which I adapted for non-dairy!
1 very large onion, chopped
1 small head garlic, peeled and sliced
1/4 cup olive oil
1 and 1/2 or up to 2 lbs ground hot italian sausage, sauteed
1/2 cup Hormel bacon bits
1 head fresh kale, washed, tough spines removed, and very coarsely chopped
4 large potatoes, peeled and cubed
1 and 1/2 cups sliced carrots
6 cups low sodium chicken broth
2 cups unsweetened coconut milk
1 cup boiling water
1/2 cup non-dairy powdered coffee creamer
1/2 cup non dairy "parmesan cheese"
Scant hand of sea salt...about 1 Tablespoon.
In a frying pan, saute onion in olive oil until soft, and then add garlic. Continue to saute until the garlic releases its aroma. Add the onions and garlic to a large stock pot. In the same frying pan, saute ground hot Italian sausage until cooked through, and strain the oil. Add the sausage to the stock pot.
To the stock pot add chicken broth, salt, carrots and potatoes, bring to a boil, and simmer covered for 20 minutes. When the carrots and potatoes are tender, add the coconut milk. Add the bacon bits. Boil the water in the microwave, and in another cup, place the non dairy powdered coffee creamer. Pour the boiling water over the powdered creamer and stir till dissolved. Add the creamer to the pot.
Last, add the chopped kale to the pot, return to a boil, and cook just till the kale is done.
Sprinkle with non-dairy parmesan cheese before serving.
Serves 8 generously.
And thanks to Mamapolo2016 who gave me the copycat recipe, which I adapted for non-dairy!
