Caldo Verde

 Ingredients:

2 tablespoons grapeseed oil
1 onion, chopped
3 cloves garlic, minced
salt and red pepper, to taste
yukon gold potato, diced
vegetable stock
collard greens, chopped
vegan sausage, sliced
1 teaspoon lemon juice
olive oil

Cook onion and garlic in the oil. Season with salt and pepper and add the potato and stock. Simmer until potatoes are cooked through.

Transfer 3/4 of the soup to a blender and puree until smooth. Return to the saucepan and add the greens and sausage. When they are cooked, remove from heat and stir in the lemon juice.

Ladle into bowls and garnish with olive oil. Serve with crusty bread.