GEEK EATS: IMPOSSIBLE Sausage and Kale Soup Recipe From EPCOT International Flower & Garden Festival

The EPCOT International Flower & Garden Festival is one of the most beautiful times of year to visit. Before this festival returns to EPCOT, however, National Soup Day will be celebrated on February 4, 2024. For National Soup Day, Disney has shared a variety of soup recipes so people can celebrate at home with a bit of Disney magic. One of these soup recipes that were shared was for the IMPOSSIBLE Sausage and Kale Soup. This is a plant-based soup that is popular among fans. Check out this recipe below, give it a try, and then share how it turned out in the comments!

GEEK EATS: IMPOSSIBLE Sausage and Kale Soup Recipe From EPCOT International Flower & Garden Festival

Servings: 6

Notes

The IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival features a must-try recipe with plant-based sausage that’s added to potatoes, kale, and dairy-free cooking cream. You can use your favorite plant-based store-bought or homemade pesto to top the soup. 

Ingredients

IMPOSSIBLE ITALIAN SAUSAGE

• 1 pound plant-based ground meat substitute
• 2 tablespoons paprika
• 1 tablespoon fennel seed
• 1 tablespoon coarse salt
• 2 teaspoons dried oregano
• 2 teaspoons granulated garlic
• 1 tablespoon anise seed
• 1 teaspoon crushed red pepper

SAUSAGE AND KALE SOUP

• 1 tablespoon olive oil
• Impossible Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup white wine
• 6 small red potatoes, diced
• 1 tablespoon chopped fresh oregano
• 6 cups vegetable broth
• 3/4 cup dairy-free cooking cream
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 bunch (1/2 pound) kale, chopped
• 1/4 cup sherry vinegar, plus more, to taste
• Coarse salt, to taste
• Freshly ground black pepper, to taste

TOPPINGS

• 1 cup plant-based pesto
• 8 toasted flatbread crackers

Instructions

FOR IMPOSSIBLE ITALIAN SAUSAGE:

1. Combine plant-based ground meat substitute, paprika, fennel seed, coarse salt, oregano, granulated garlic, anise seed, and crushed red peppers in a medium bowl. Mix until season is fully incorporated into meat substitute.
2. Refrigerate until ready to use.

FOR SAUSAGE AND KALE SOUP:

1. Heat olive oil in a large pot or Dutch oven over medium heat for 5 minutes, until hot. Add reserved Impossible Italian sausage and cook, stirring occasionally, for 8-10 minutes, until fully cooked.
2. Add onion, garlic, and red pepper flakes and cook for 5 minutes, until onions begin to soften. Add white wine and cook for 2 minutes, making sure to scrape any browned bits of sausage from the bottom.
3. Add potatoes, oregano, and vegetable broth. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until potatoes are soft. Add dairy-free cooking cream and stir until incorporated.
4. Combine water and cornstarch in a small bowl. Bring soup to a boil and slowly add cornstarch mix. Simmer for 5 minutes, stirring often, until soup is slightly thickened.
5. Add chopped kale and stir until wilted. Add sherry vinegar.
6. Season with additional sherry vinegar, salt, and pepper, to taste.

TO SERVE:

1. Ladle soup into bowls. Top with 1-2 tablespoons of pesto and garnish with a toasted flatbread.

What did you think of this recipe? How did it turn out? Share your thoughts, experiences, tips, and opinions in the comments below!