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I use this recipe with spicy merguez sausages when I want to use the vegetables I have in the pantry.
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.
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.
If you want a vegetarian version use a vegetable broth and replace the merguez with harissa.
‘Whatever-Vegetables’ 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 RateIngredients
- 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
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Instructions
- In this recipe I am using: Romanesco, leeks and potatoes.
- In a pressure pan or a soup pot 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. Cook with a pressure pan for 10 minutes, with a normal pan 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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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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Love the name of this soup! I love my soup packed with vegetables so I’ll prob have loads of fun recreating this recipe. Thanks for sharing!
I do too, thank you Fatima
That’s one loaded soup Laura! And love the whatever vegetables 😛 Perfect for refrigerator cleaning days!!
It is indeed !
Oh this is a must do – I love the sounds of all those flavours. Thank you 🙂
Hope you will enjoy
Great soup for using bits of leftover veg in the fridge. A big bowl of healthy goodness.
thank you Claire
I love watching!! I’m trying to learn the whole video thing and I think Brooke is amazing. I’m going to have to review again her videos. I like your little bicycle person. So cute!!
Thank you Marisa, You do a great job yourself. I am glad you like my bicycle man. It was so much work