Leftover creation: vegan potato, cabbage and sausage soup recipe

Ingredients

• 1 large onion, diced
• 1 tablespoons . margarine
• 1 clove garlic, minced
• 4 cups veggie stock
• 1 ounces miso paste
• 5 potatoes, cubed
• 3 cups cooked cabbage, chopped
• 1/2 teaspoon . dried thyme
• 1/4 teaspoon . dried hot mustard
• salt and pepper, to taste
• 2 links vegan kielbasa, diced

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Preparation

• 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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