Kale, Corn & Coconut Milk Soup with Optional “Sausage” (vegan & plant-based)

As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!

Kale, Corn & Coconut Milk Soup (with optional sausage)
Yield: approximately 6 servings

2 tablespoon olive oil
1 small onion, diced
1 red or orange bell pepper, diced or thinly sliced
1/8 teaspoon each sea salt and freshly ground black pepper
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons ground coriander or to taste
1 teaspoon ground cumin, or to taste
2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick
10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave)
2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen
2 cups vegetable stock
1-15.5 ounce can lite coconut milk
8 ounces chopped kale or baby kale
Optional garnishes: crumbled vegan feta, chopped parsley or cilantro

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm with a generous garnish of crumbled vegan feta and herby cilantro or parsley.