Vegetable Soup With Spicy Merguez Sausages

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I use this recipe with spicy merguez sausages when I want to use the vegetables I have in the pantry. You can use any vegetables as the spicy sausage will make anything taste delicious.

What are merguez sausages

Merguez is a lamb sausage from North Africa flavoured with chilly, harissa and cumin, it is widely used in Europe especially in France.

It has a nice spicy flavour, so even bland vegetables will make a fantastic soup. You can read more about merguez sausage here.

The merguez blends all the vegetable flavours, so any vegetable will do as long as you have either some potato or beans to add creaminess to the soup.

If you cannot find merguez you can use chorizo or any other spicy sausage. However, if you want a vegetarian version use a vegetable broth and replace the merguez with cumin and harissa.

When to make this recipe

This recipe is perfect when you need to use up the vegetables you have in your pantry. Any vegetables will do as the spicy merguez will give flavour to anything.

It is a filling and decadent dinner you can have on a winter day in front of the TV. For my boys, I add some pasta. They happily eat all the vegetables as if it was the best meal they ever had.

Making the vegetables soup with merguez sausage

For this recipe, I used the following vegetables: Romanesco, leeks, carrots, onions and potatoes.

1. In a casserole stir fry the merguez cut into small bites until they are brown
2. Remove the merguez, if there is too much liquid, drain some but leave some fat from the sausage to stir fry the vegetables.
3. Add the onion, carrot and celery and stir fry.
4. Add the remaining vegetables cut into pieces and the stock.
5. Cover and simmer for 30 minutes.
6. In the meantime finish cooking the merguez in the oven for 15 minutes.
7. With a blender puree the vegetables until smooth.
8. You can either serve it as it is or add some cooked pasta, I use Pasta Garofalo fusillone
9. Add the cooked merguez and serve with some Parmesan!

More recipes you may like

I use the merguez sausage to make paella and it is perfect to mix with seafood. You can find here my paella seafood and sausage recipe.

For more soups recipe you can check out the category Soups & Stews, but if you want to use the Romanesco at its best by showing its gorgeous fractal, check out the recipe: A Captivating Vegetable Romanesco Recipe.

If you are making this vegetable soup with spicy merguez sausage leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Vegetable’ soup with spicy merguez sausages

I use this recipe (if you can call it so) when I want to use the vegetables I have in the pantry. Any vegetable will do as long as you have either some potato or beans to add creaminess to the soup. The merguez will give a nice spicy flavour, so even bland vegetables will make a fantastic soup. If you want a vegetarian version use just vegetables and a vegetable broth.  #yourguardianchef #soup #sausage #pasta

Prep Time 5 minutes

Cook Time 20 minutes

⏲️Total Time 25 minutes

Servings: 4 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• Any vegetables you have here I use romanesco potatoes and leeks, plus
• 1 carrot diced
• 1 celery stalk diced
• 1 onion diced
• 1 peeled garlic cloves
• 4 cup homemade stock (either beef or vegetables or cube stock)
• 11 oz merguez sausages
• black pepper
• 11 oz pasta Garofalo fusillone optional
• freshly grated Parmesan

Equipment

• Casserole Dutch Oven
• Braun blender
• Wooden Turner Set
• Cutting board set
• Vegetable Strainer

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Instructions

• In this recipe I am using: Romanesco, leeks and potatoes.
• In a casserole stir fry the merguez cut into small bites until they are brown
• Remove the merguez, if there is too much liquid, drain some but leave some fat from the sausage to stir fry the vegetables.
• Add the onion, carrot and celery and stir fry.
• Add the remaining vegetables cut into pieces and the stock.
• Cover and simmer for 30 minutes.
• In the meantime finish cooking the merguez in the oven for 15 minutes.
• With a blender puree the vegetables until smooth.
• You can either serve it as it is
• or add some cooked pasta, I use Pasta Garofalo fusillone
• Add the cooked merguez and serve!

Video

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Notes

• The merguez sausage needs to cook in the casserole before you make the soup so that their juices are relased and the vegetables can absorbs their spices
• If you cannot find merguez you can use chorizo or any other spicy sausage
• Add some pasta to make a more substantial meal
• If you want o make a vegan version use harissa and cumin instead of the merguez

Nutrition

Calories: 585kcal | Carbohydrates: 65g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 1662mg | Potassium: 518mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3125IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2.2mg

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