Hearty Fall Vegan Potato Soup

Hearty and inviting, this soup is perfect for when the great indoors are calling your name. This recipe can be made on the stovetop in 30 minutes, or you can toss everything in your slow cooker in the morning to enjoy when you get home from work. It can easily be cut in half or doubled.

Ingredients

1 Tbsp vegan butter (stovetop only)
2 carrots, chopped
1 medium onion, chopped
1 leek, chopped
1 garlic clove, shopped
1 300-400 gram package of vegan sausage, chopped (Italian or kielbasa style) *omit if gluten-free
4 cups of vegetable broth
2 cups nugget potatoes, diced
1/2 tsp dried parsley
Salt and pepper, to your taste
1 small head of green cabbage, cut into strips
Optional topping: Fresh parsley, chopped

Preparation

Stovetop Directions:
1. In stock pot, melt vegan butter over medium heat. Add carrots, onion, and leek. When onion starts to soften, add garlic and sausage. Cook until onion is translucent.
2. Add liquid, potatoes, dried parsley, salt and pepper.
3. Bring to a boil.
4. Reduce heat to medium-high and cook potatoes in a low boil until slightly tender.
5. Add cabbage, reduce to low and simmer for 3 to 5 minutes to wilt cabbage.
6. Serve topped with fresh, chopped parsley.
Slow Cooker Directions:
1. Layer potato, carrot, onion, garlic, leek, cabbage then sausage in slow cooker.
2. Add salt, pepper, parsley and vegetable broth.
3. Cook on low for 8 hours.
4. Serve topped with fresh, chopped parsley.