Fresh Pea and Vegan Sausage Soup

A couple weeks ago, on one of those miserable rainy days (kinda like today was), I was feeling like it was a soup day (to be honest many days are soup days for me, not use gloomy ones). Soup somehow seems to comfort when I'm cranky, warm from deep within, and nourish unlike anything else. Soup is my secret weapon for weight loss clients, it is my detox trick, it is my love.

This particular rainy day, seeing as a trip to the market would not be pleasant with a baby strapped to my chest, I took a look through my fridge and did a bit of a kitchen sink thing. I started with onions and leeks, browned some Field Roast sausage, sprinkled some turmeric (superfood spectacularness), and used the fresh sweet peas I'd been dying to use in something. The end result was perfection with some garlic bread (organic, whole wheat, sourdough of course) and a simple mache and sprouts salad.

Here's how I did it:

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion chopped
• 4 cloves of garlic minced
• 3 leeks, white and light green parts chopped
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 2 Smoked Apple Sage Field Roast sausages
• 1-2 cups of fresh peas (however many you can get your hands on and like...you can use frozen if you can't find fresh)
• I carton of No Chicken Broth

1. In a large soup pot (I love my cast iron one), sauté the onion, leek and garlic in the olive oil until soft.
2. While that cooks, using your hands, break the "sausage" into small pieces and add them to the pot to start to brown.
3. Once all that is good and going, add the spices and cook for another minute or so to allow the oils to release and become fragrant.
4. Add the broth and peas and bring to a boil.
5. Bring it down to a rolling simmer and let it cook for 30 minutes up to an hour or so until you're ready to serve.
6. Enjoy thoroughly;)