Potato, Spinach & Sassie Soup

Ingredients

• 1 Tbsp olive oil
• 1 cup white onion, diced
• 2 large garlic cloves, minced
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 4 cups Better than Bouillon No-Chicken broth
• 6 oz fresh baby spinach
• 1/4 cup cashew cream
• 12 oz Field Roast Smoked Apple Sage vegan sausage, chopped
• 1.5 lbs small potatoes, cut into roughly 1/2″ chunks

Method

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage, then cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.
3. Add the potatoes and cook another 2-3 minutes, stirring often.
4. Add in the broth and increase heat to a low boil, then reduce to low and simmer for 10-15 minutes, until potatoes are tender.
5. Stir in the spinach until wilted, then remove from heat.
6. Stir in the cashew cream, mixing to just combine, and taste for seasoning.