Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the onion, carrot and celery to the pot and cook until the vegetables are softened, stirring occasionally, for about 8-10 minutes.

Step 3

Stir in the garlic, fresh thyme and red chili flakes and cook for another 1-2 minutes.

Step 4

Add the potatoes and vegetable stock to the pot and stir everything together.

Step 5

Bring the mixture to a boil, then reduce heat to a simmer and let the soup cook for about 15-20 minutes or until the potatoes are tender.

Step 6

Meanwhile, heat up a non-stick pan and fry the sliced plant-based sausages until browned. Use a bit of olive oil if needed.

Step 7

When the potatoes are fork-tender, add the kale and plant-based double cream to the pot and stir everything together.

Step 8

Continue to simmer with a lid on for 3-4 minutes or until the kale has wilted.

Step 9

Stir in the cooked sausage and season with salt and freshly ground black pepper to taste.

Step 10

Serve hot with your favorite crusty bread.