Chop garlic. Clean the leek and cut it into slices. Peel carrots and cut them into slices or half-moons. Peel potatoes and cut them into 1.5x1.5 cm pieces.
Cut vegan sausage into slices. If you're using Grashka's Buck, use ⅓ and cut slices into quarters (like pizza slices). If you're using a different sausage, cut it into pieces that fit you best.
Warm up olive oil and sautée garlic for about a minute. Add the sausage, if you're using it, and sautée for another 2-3 minutes so that sausage gets a lovely golden colour.
Next, add leek and sautée for a bit so that it softens, then add carrots and potatoes. Pour in the water, just enough to cover all the ingredients.
Add salt, stir, and cover with a lid. Bring it to boil.
Then add black pepper, marjoram, and thyme. To get more aroma out of the herb, crush them between your fingers or palms before adding them to the pot. Stir again, cover, and let it simmer over low to medium heat until potatoes soften.
Once potatoes are cooked, add strained peas. If you want this one-pot soup to be thicker, simply mash a few pieces of potatoes with a fork against the wall of the pot. Potatoes are starchy and act as a lovely thickener.
In the end, add coconut yogurt to the soup for freshness and even more creaminess. Serve it with a piece of bread.
