Step 1

In a large soup pot, cook the vegan sausage crumbles and diced onion over medium heat until the sausage is lightly browned and the onion is translucent.

Step 2

Add the garlic and cooked until fragrant, about 1 minute.

Step 3

Add the broth, potatoes, kale and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 14 minutes or until the potatoes are soft.

Step 4

Stir in the vegan heavy cream and cook for a few minutes. Taste; add more salt and pepper as desired.

Step 5

Serve with optional vegan parmesan cheese. Enjoy!