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Categories:
sausage carrots white potatoes sweet potatoes swede butternut squash chicken water onion ginger garlic salt coconut milk parsley
Viewed: 42 - Published at: 9 years agoIngredients
- 225 grams sausage, use hot sausage, hot italian or chorizo (check label to make sure no gluten), casing removed and sliced & diced small
- 450 grams carrots, peeled & chopped
- 4 large white potatoes, peeled & diced
- 3 sweet potatoes, peeled & diced
- 1 large swede, peeled & diced
- 1 butternut squash, peeled & diced
- 1000 ml chicken stock
- 1000 ml hot water
- 1 1/2 tsp onion powder
- 1 tsp ginger
- 1 tsp garlic powder
- 1 salt & pepper to taste
- 60 ml full fat coconut milk
- 1 chopped parsley to garnish
Method
- Fry off the diced sausage in a little oil in a large stock pot until cooked, then remove with a slotted spoon and let drain on some kitchen towel
- Add the vegetables to the pot and fry off for a few minutes, then add in the water, stock and seasonings and bring to the boil.
- Put the lid on and turn the heat down to a simmer for 35 - 40 minutes or until the vegetables are soft
- Let cool slightly then whizz the soup through a blender in batches until smooth.
- Return to the pan, stir in the coconut milk and add back in the pieces of chopped sausage.
- Heat through, season well to taste and serve!
- Yields around 4 litres
- The type of sausage you use will determine the seasoning you need.
- For example I have used chorizo this time and so I added plenty of black pepper and a tsp of smoked paprika to finish my soup
