Leftover creation: vegan potato, cabbage and sausage soup recipe
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Ingredients
4
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Leek and potato soup easy and quick
Preparation
Preparation15 min
Cook time30 min
- Put margarine, garlic and onion in large stock pot and saute until tender. Add veggie stock, miso paste and potatoes, bring to a boil.
- If you had leftover onions and potatoes, reduce the amount of these veggies accordingly. Add thyme and dry mustard.
- Bring to a boil, reduce heat and simmer about 20 minutes until potatoes are tender.
- Add cooked cabbage and any leftover veggies, heat through. Use an immersion blender to blend up about half the soup and leave the rest chunky.
- Add diced kielbasa, heat through and serve with optional toppings: cheese and sour cream.
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