Source: Beyond Meat | Serves: 4 | Time: ~1 hr
Changes: I used Sweet Italian Beyond Sausage, because that is what was available. It tasted good, but I'm leaving "Hot Italian" in the ingredients.
Ingredients
2 tbsp olive oil
4 Beyond Sausage links Hot Italian
2 tbsp vegan butter
½ onion, chopped (1 cup)
2 #carrots, diced (¾ cup)
2 stalks #celery, diced (¾ cup)
4 cloves garlic, sliced
4 cobs of #corn (separate kernels from cobs for base, save cobs for broth)
2 cups chopped Yukon Gold #potatoes
½ tsp red pepper flakes
4 cups vegetable broth
1 can coconut milk
2 tsp dried thyme
2 dried bay leaves
2 tbsp nutritional yeast
Instructions
Broth
In a large pot combine the corn cobs, 4 cups vegetable broth, 2 tbsp nutritional yeast, 1 can coconut milk, thyme and bay leaves. Bring to a simmer, cover and let simmer for 30 min.
Base
Heat 2 tbsp of oil in a large dutch oven over medium-high heat. Add 4 Beyond Hot Italian Sausages. Crumble with a wooden spoon and let cook for 6-7 minutes or until Beyond Sausage has browned and has crispy edges.
Once the sausage has cooked, remove it from the dutch oven and turn down the heat to medium. Add 2 tbsp butter, once melted add onions, carrots, celery and ¼ tsp sea salt. Let cook for 5-6 min until the vegetables begin to soften.
Add the corn, garlic, red pepper flakes and potatoes and a pinch of salt to the dutch oven and let cook 3-4 min or until the garlic is fragrant.
Strain the broth into the pot. (I just removed the cobs and bay leaves with tongs and then poured it in.) Bring the soup to a simmer and let cook for 15-20 min.
Blend a third of the soup in a high speed blender until smooth, return it to the pot with the Beyond Hot Italian Sausage crumbles. Let simmer for 5 more minutes. Season with salt and pepper to taste.
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