Soup x 2

I don't know about you, but when the weather turns in September, all I want is soup! So here are two soup recipes I made this week.

Italian Mish-Mash Soup
Olive oil
1 onion
2-3 cloves garlic
1 squash/zucchini
1 bunch kale
1 bunch dragon beans
2 homemade seitan sausages or Field Roast Company Italian sausages
1 c cooked quinoa
Broth/water to cover (~8-12 c)
1 tsp tahini (optional)
1 tsp balsamic vinegar (optional)
1 bunch fresh basil (optional)
1/3 c nutritional yeast (optional)

Directions: in a large stock pot, saute the onion and garlic in a little olive oil until softened and fragrant. Add chopped squash, kale, beans, faux sausage, and quinoa and stir. Add veggie broth/stock/water sufficient to cover the veggies. Bring to a low boil, then reduce heat and simmer until kale is done (~20-30 minutes). Depending on your taste and the flavorfulness of your stock, add the tahini, vinegar, basil, and yeast while simmering. Serve with a crusty bread and green salad.

Creamy Pesto Potato Soup
Olive oil
10 medium Yukon gold-style potatoes
2 medium fairy eggplant
2 medium leeks (white and light green parts)
2 homemade seitan sausages or Field Roast Company Italian sausages
1 bunch fresh basil
4 cloves garlic
Broth/water to cover (~8-12 c)
1 T Bragg liquid aminos (optional)
1/3 c nutritional yeast (optional)
1/3 c soy creamer (optional)

Dice the potatoes and eggplant and thinly slice the leeks. Add to a large stockpot with about 1-2 T olive oil. Put on low heat for about 20 minutes, stirring occasionally. Add broth/water to cover and add remaining ingredients except creamer. Bring to a low boil then reduce heat and simmer until potatoes are done. Remove from heat, stir in soy creamer (if using) and either blend half in a blender or use your immersion blender until soup is about half blended.