2tablespoons20 ml olive oil, plus more for garnish
1large white oniondiced
4vegan italian sausage linkssliced thin
2clovesgarlicminced
2large russet potatoessliced in half lengthwise and sliced into ¼ inch slices
6cups1316 ml vegetable broth, divided
2teaspoonssea salt
1teaspoonblack pepper
1teaspoonitalian seasoning
2tablespoons16 g cornstarch or arrowroot
¼cup53 g water
Juice of ½ lemon
3cups77 g baby spinach
Crushed red pepperoptional
Instructions
Heat the oil in a large stock pot over medium heat, add the onion and sausage and saute 4-6 minutes until onions have softened and sausage has browned slightly. Add the garlic and saute one additional minute until fragrant.
Add the potatoes and 6 cups of the vegetable broth, bring to a boil. Cover and reduce to a simmer, cook 8-10 minutes until potatoes are fork tender. Add the salt, pepper and Italian seasoning and mix until well combined.
In a bowl whisk together the cornstarch and water until well combined and lumps have been worked out.
Add the cornstarch and water mixture to the soup and bring the soup back to a simmer. Add the lemon juice and spinach and continue to simmer for 4-6 minutes until the soup has thickened slightly and spinach has wilted completely. Add more salt or pepper to taste, if desired.
Serve hot garnished with a drizzle of oil and a sprinkle of crushed red pepper, if desired.