Preheat a large pot on medium-high heat for 30 seconds before adding Olive Oil (2 tablespoon).
Let the olive oil heat till the oil develops swirls, then add your Sweet Onion (1) and Garlic (4 clove) to the pot. Stir the onions and garlic to avoid burning then cook on medium heat for around 5 minutes or until the onions are translucent and a bit golden.
Now add your Salt and Pepper (to taste), and Scallion (1/2 cup) to the pot and stir till combined, cook for around 1 minute.
Now, toss in your Baby Potato (2 cup) and cook for 2-3 minutes. Throw in your Vegetable Broth Paste (2 tablespoon) and Nutritional Yeast (2 tablespoon), stir till all the potatoes are well coated.
Cook for a few more minutes before adding your Lemon Juice (2 tablespoon) and Vegan Chipotle Sausage (1 package). Using your wooden spoon, break apart the sausage and stir around to incorporate it into the potatoes.
Let everything get golden before adding the Almond Milk (2 cup) and Fresh Thyme (2 sprig). Stir well and cook for 5 minutes on low heat.
Now add your Corn (2 cup) and Water (2 cup), stir the soup mixture well, and increase heat to high to bring mixture to a boil. Once boiling, reduce heat to low and simmer the mixture for 30 minutes to until potatoes are cooked till soft (use a fork to test).
Remove thyme sprigs before serving. I suggest serving this beauty hot (not too hot)! It needs no additions as it’s just that perfect on its own.