Step 1

Heat up oil in a large pot, then add onion and carrots. Cook for 10 minutes, stirring occasionally. Use a few spoons of vegetable broth instead of the oil, if you prefer to keep this oil-free.

Step 2

Add sweet and smoked paprika, and garlic, and cook for 20-30 seconds, just until fragrant. Then add potatoes and enough vegetable broth to cover. Bring soup to a boil, then simmer for 15-20 minutes.

Step 3

Add chopped or thinly sliced savoy cabbage, plus the rest of the vegetable broth to cover the veggies, and bring to a boil again. Simmer for 10 more minutes, until potatoes and savoy cabbage are fully cooked.

Step 4

Whisk together milk and flour, and pour into the soup. Cook for 2-3 minutes, until soup thickens.

Step 5

Meanwhile prepare vegan sausage according to package instructions, then slice it.

Step 6

Serve soup warm topped with sour cream and sausage slices. Enjoy!