“This soup is full of flavor with a spicy kick. It's a very comforting soup.”
8-9 cups

Ingredients Nutrition


  1. To make the sunflower & sesame butter:
  2. Toast sunflower seeds with salt ( and optional ground red pepper).
  3. Add toasted sunflower seeds and toasted sesame seeds to the food processor with about 2 tablespoons of olive oil. Pulse mixture a couple times then slowly start adding water while on low speed. Turn to high speed then add more water until is blended and the mixture is beige and smooth. It's ok if you accidently add too much water.
  4. To a cold pot add the olive oil and garlic cloves. Turn heat on medium and allow the garlic to simmer. Add the baby portobello mushrooms and sauteé those together.
  5. Chop the vegan sausage links in three chunks then put those in the food processor to chop those up or just cut into 1/2 inch pieces or any shape you prefer. Allow the sausage pieces to brown on the bottom of pot.
  6. Add about a cup of the tomato sauce to pick up the brown from the pan. Then all the rest of the liquid. Add the rest of the ingredients except the carrot and mix well.
  7. Take the carrot and peel the outside then julienne or use a veggie peeler or spiralizer to make noodle like slivers or the carrot.
  8. Allow to simmer for about 25 minutes on med/low heat.
  9. Serve with parsley flakes.

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