Notice anything different? That’s right, Let’s Nom Nom just had a little makeover! One of the major improvements is the categories section, where I narrowed it down from 40 (!!!) to 16 categories.I’m still working on the content pages and fussing with a few things, but wanted to go ahead and launch.
To celebrate the blog refresh, here is an easy soup recipe that will keep you warm in the evenings until spring finally arrives! This recipe can be made vegan depending on the type of meatless sausage you use or you can skip the meatless sausage entirely. I’m not sure if Trader Joe’s meatless Italian sausage is vegan or just vegetarian as I already tossed out the packaging. Oops! Non-veggie eaters can use meat sausages, but may have to increase the saute time.
Spicy Tomato Soup with Kale & Sausage
Serves 3 / Cook time: 15 minutes
28 oz can peeled whole tomatoes
1 tsp olive oil
1 tbsp minced garlic
2 meatless sausages, chopped
6 oz kale, torn into smaller pieces
2.5 cups vegetable broth (or soy milk for a richer soup)
1/4 cup nutritional yeast
1/2 tsp cayenne pepper
A few splashes liquid smoke
Salt and pepper
1 tbsp arrowroot powder dissolved in 1 tbsp water
Pour the tomatoes and juices into a large bowl. Crush the tomatoes with your hands.
Heat the olive oil in a large pot over medium-high heat. Saute the garlic and meatless sausage for a couple minutes. Add the tomatoes and water, then bring to a boil. Add the kale, then reduce to a simmer. Cover and cook until the kale is tender.
Stir in the nutritional yeast, cayenne pepper, and liquid smoke. Taste and season with salt and pepper. Turn off the heat, then stir in the arrowroot powder to thicken the soup.
I prefer a chunky tomato soup, which is why I start with a can of whole tomatoes, instead of a store bought can of crushed tomatoes. For a richer soup, use soy milk instead of vegetable broth. If you don’t have broth, water is fine too, but you may want to increase the seasonings. Feel free to top this soup with shredded cheese or Daiya vegan cheese!