Potato and Brussels Sprout Soup

Adapted from Man Tested Recipes

INGREDIENTS:

• 1/2 package veggie sausage links (about 6 ounces)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons unbleached flour
• 3 1/2 cups water
• 2 vegetable bouillon cubes
• 3 medium potatoes, cubed
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Cut sausages in half lengthwise then slice; brown in oil in medium soup pot for 5 minutes; chop sausage into smaller pieces with spatula and reduce heat to low
• Add onion and garlic and continue to cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes and potatoes; raise heat and bring to boil, cover, lower heat and simmer 10 minutes
• Add Brussels sprouts and simmer 10 more minutes or until potatoes and Brussels sprouts are tender