Sausage and chunky vegetable soup

Sausage and Chunky Vegetable Soup

In January I usually cut back on rich dishes and drink a bit less. I certainly don’t embark on any crazy diets – not a chance! Food-wise, in colder months, soup is where it’s at for me. I tend to cook up a big batch that I can keep in the fridge to see me through a few lunches and dinners.

My current soupy favourite is a bit of a variation on Minestrone in taste but with the addition of some lovely sausage meatballs. It’s a really adaptable recipe so you can add in any root veg you like. And for a healthier version you can substitute the pork by making meatballs from some turkey mince. Just add some seasoning and herbs of your choice to give the turkey meat a bit more flavour.

You will need
6 good quality pork sausages
1 clove of garlic
2 stalks of celery
2 large carrots
1 large onion
1 large white potato
2 bay leaves
1 tin of chopped tomatoes
A quarter head of savoy cabbage
1.5 litres of vegetable stock (heated)
2 teaspoons of sunflower oil

Method
1.) Cut up your veg into small chunks
2.) Heat 1 teaspoon of oil in a large saucepan
3.) Gently fry your onions until they soften, then add the garlic and the other vegetables. Fry for around 3 or 4 minutes.
4.) Add your vegetable stock, tomatoes and bay leaves.
5.) Bring to the boil and then allow to simmer for 20 minutes.
6.) Remove the skin from your sausages and place the meat in a large bowl, season with salt and pepper.
7.) Roll small amounts of the sausage meat into ball and set aside on a plate.
8.) Heat the oil in a frying pan and then fry your sausage meatballs on a medium heat until cooked through and browned on the outside. Once cooked, set aside until your soup is cooked.
9.) Add some chopped savoy cabbage to your soup a couple of mintues before you are ready to serve and remove the bay leaves.
10.) Ladle the soup into bowls, add meatballs and top with grated parmesan cheese.

This recipe will serve around 6 people.

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