Make the broth by adding all the ingredients for the broth into a large pot, bring it to a boil then simmer for 1 hour.
Sauté the julienned collard greens; add salt and pepper, sauté until soft and cooked. Reserve.
On a pot, add a bit of olive oil, pan sear the sausage until golden brown, reserve.
Add olive oil to a pot, add onions, and sauté until golden brown, then add garlic blend and a bay leaf, sauté for 1 minute more. Add the potatoes, salt, pepper, vegetable broth and let it simmer until the potatoes are cooked.
Remove the bay leaf, blend well the potatoes and the broth until very smooth.
Add vegan cream, the lemon juice, add the pan-seared sausages and the sautéed collard greens and serve it with a side of toasted sourdough bread.