Ingredients
Scale
- 2 tbsp vegetable oil (optional)
- 2 carrots, chopped
- 1 onion, diced
- 1/2 tbsp sweet paprika powder
- 1/4 tbsp smoked paprika
- 3 cloves of garlic, minced
- 2 potatoes, diced (about 2 cups)
- 1.5 l/6-7 cups of vegetable broth
- 1 small head of savoy cabbage (400g or about 5 cups chopped)
- 1 cup unsweetened plant milk
- 1.5 tbsp flour (use GF if needed)
- salt, pepper
To serve:
- 1–2 vegan sausages
- vegan sour cream
Instructions
- Heat up oil in a large pot, then add onion and carrots. Cook for 10 minutes, stirring occasionally. Use a few spoons of vegetable broth instead of the oil, if you prefer to keep this oil-free.
- Add sweet and smoked paprika, and garlic, and cook for 20-30 seconds, just until fragrant. Then add potatoes and enough vegetable broth to cover. Bring soup to a boil, then simmer for 15-20 minutes.
- Add chopped or thinly sliced savoy cabbage, plus the rest of the vegetable broth to cover the veggies, and bring to a boil again. Simmer for 10 more minutes, until potatoes and savoy cabbage are fully cooked.
- Whisk together milk and flour, and pour into the soup. Cook for 2-3 minutes, until soup thickens.
- Meanwhile prepare vegan sausage according to package instructions, then slice it.
- Serve soup warm topped with sour cream and sausage slices. Enjoy!
- Prep Time: 5 mins
- Cook Time: 45 mins