Winter (vegan) Sausage Soup for the Sick

As per your requests, here's a recipe for that soup I posted over on insta last week.

My friend Maddie was sick and needing a little healing via home cooked nutrition and family time, so she parked herself on my couch and I rifled through my fridge for what would make up the best, quickie soup I've made in a long time! We paired it with some organic whole grain sourdough and it was the perfect supper for these cold nights we've been having in Brooklyn.

Ingredients:

2 Field Roast Apple Sage Sausages (vegan:seitan), pulled apart into bite sized chunks

1 onion, chopped

5-7 cloves of garlic, chopped, not minced

olive oil (a decent amount for both sauteing and drizzling over soup and bread)

2-3 parsnips, large chopped

1 cup frozen organic peas

a handful of chopped collards

sea salt

water

vegan chicken (or veggie) bullion

chopped cilantro

chili flakes

1. In a large, heavy bottomed soup pot, heat a couple tablespoons of the oil.
2. Sprinkle a pinch of sea salt, then add the sausage.
3. Let it brown a bit before you add the garlic and onions.
4. Give it 5 min or so until those guys start to cook through. The onions should be translucent and the sausage brown and fragrant.
5. Add water to fill the pot about half way (or more depending on how many you are feeding and how big your pot is).
6. Bring it to a boil and add the bullion and another pinch of sea salt.
7. Add the parsnips and let it boil for 10-15 minutes until all the flavors start to meld and the parsnips are soft.
8. Then add the peas and collards and bring it back up to a boil then turn off the heat.
9. Spoon the soup into bowls and drop some cilantro, a drizzle of olive oil, and a shake of chilis on top.
10. Serve.
11. Eat with crunchy bread.
12. Feel awesome.