Day 27.

I based this recipe loosely of The Flying Biscuit’s (an Atlanta restaurant) Potato and Kale Soup recipe. But, I’m using the leftover cabbage, potatoes and kielbasa from Monday’s Kielbasa and Cabbage. The proportions to be used for the new soup will kind of depend on the amount of you leftovers, but I’m just going to give you the recipe both ways (for use with or without leftovers).

Potato, Cabbage and Sausage Soup 
Ingredients
1 large onion, diced
1 Tbsp. margarine
1 clove garlic, minced
4 C veggie stock
1 oz. miso paste
5 potatoes, cubed
3 C cooked cabbage, chopped
1/2 tsp. dried thyme
1/4 tsp. dried hot mustard
salt and pepper, to taste
2 links vegan kielbasa, diced

Directions 
Put margarine, garlic and onion in large stock pot and saute until tender. Add veggie stock, miso paste and potatoes, bring to a boil. If you had leftover onions and potatoes, reduce the amount of these veggies accordingly. Add thyme and dry mustard. Bring to a boil, reduce heat and simmer about 20 minutes until potatoes are tender.

Add cooked cabbage and any leftover veggies, heat through. Use an immersion blender to blend up about half the soup and leave the rest chunky. Add diced kielbasa, heat through and serve with optional toppings: cheese and sour cream.

The Results
So delicious. And it really was a great, I’m not feeling super soup. We’re going a little soup nuts here, as the toddler and I both have a bug. I love the original potato and kale soup (which has no meat and has milk in it) but I thought the cabbage and kielbasa would work great with this soup. I left out the milk since we’re dairy-free this week and I just don’t think soy milk would taste right in this soup. This is not a runny soup, this is one of those hearty, thick soups you could probably eat with a fork. Some would call it a stew-soup, stoup.Yum!

This post is linked at Recipe Swap Thursday, Frugal Friday, Crafty Friday and Cookbook Sundays.