Vegan Tuscan Soup

Ingredients

• 2 russet potatoes with skins, cubed
• ½ cup spinach, roughly chopped
• 2 vegan sausages, sliced
• ¼ cup onions, minced
• ¼ cup celery, minced
• 1 clove garlic, minced
• ½ cup soy milk
• 1 tsp Italian seasoning
• 1/8 tsp salt
• 1 tsp black pepper
• 1 Tbsp olive oil
• 2 cups water

Directions

1. Sauté the onions and garlic for about a minute till soft. Add the celery and continue to sauté for about a minute.
2. Add the potatoes, water, salt, pepper, Italian seasoning and boil for about 15 minutes till the potatoes are cooked.
3. Remove half the potatoes and transfer the rest of the soup to a blender. Blend for a few seconds and pour it back in the soup pot.
4. In the meanwhile, microwave the vegan sausages until they are cooked, slice and add them to the soup. Add ½ cup of soy milk and boil for about 3 minutes.
5. Take off heat and add in spinach. Serve hot.