This soup has everything: thicc leafy greens, Beyond Sausage, quinoa, squash. Do we need to say more? 😮‍💨 — SERVES: 4 INGREDIENTS: 4 cups veggie broth 2 cups collard/chard/spinach, thickly sliced 3/4 cup sliced onion 3/4 cup diced squash 1/2 cup sliced leeks 1 tbsp minced garlic 1/2 tbsp Chili flake 1 tbsp dried oregano 3 tbsp olive oil 1 cup cooked quinoa 1/4 cup lemon juice 1 cup chopped dill and parsley Salt & pepper to taste 1/4 head garlic, roasted 2 tbsp tomato paste 1/2 cup carrot, peeled and diced 5 cups Water (or veg stock if you have) 6 sprigs thyme 2 Bay leaves 4 Hot Italian Sausage Links PREPARATION: 1. Thaw sausages. Separate each link into 4 portions & roll into meatballs. Cover & set in fridge while you prepare broth. 2. Cut top off garlic head & season with 1 tsp olive oil & pinch of salt. Wrap in foil & roast in 300 F oven unitl tender (30-45 min). Remove from oven, cool, & squeeze garlic out & reserve. 3. Heat medium pot with 2 tbsp olive oil, sweat onion & carrot 2-3 mins over medium heat until tender. Add in tomato paste continue to cook 2 mins stirring to caramelize. Add in bay leaf, thyme roasted garlic & water, (veg stock if you have) salt & pepper. 4. Bring to boil, reduce to low simmer 30 mins uncovered. Remove & discard bay leaves. Blend until combined. This will be your veg broth. 5. Heat Dutch Oven or medium-sized pot with 3 tbsp olive oil. Saute over medium heat onion, leek, garlic, & squash 2-3 mins. 6. Add in dry oregano, chili flake & Veg Broth and bring to quick boil. Reduce to medium heat and add in Hot Italian Sausage balls from the fridge. 7. Simmer covered with lid cracked 5-6 mins or until balls are cooked through. Turn heat down to medium-low & stir in greens, lemon juice, fresh herbs & salt and pepper. 8. Season as you like. Fill soup bowls with cooked quinoa & pour hot sausage meatball soup over. Enjoy. #plantbasedmeals #plantbasedrecipe #soup