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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.
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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.
- 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 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:
- Fresh Tomato Soup Salmorejo
- Chayote Squash Mousse with Mussels
- Seafood Chowder Bread Bowl
- Italian Chicken Soup Minestrone
- Roast Pumpkin Soup with Edible Flowers
- Jerusalem artichoke soup
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
Ingredients
- 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
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
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
Noor Fatima
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!
Laura
I do too, thank you Fatima
swayam
That’s one loaded soup Laura! And love the whatever vegetables 😛 Perfect for refrigerator cleaning days!!
Laura
It is indeed !
Claire@foodiequine
Great soup for using bits of leftover veg in the fridge. A big bowl of healthy goodness.
Laura
thank you Claire
Jane
Oh this is a must do – I love the sounds of all those flavours. Thank you 🙂
Laura
Hope you will enjoy
Marisa Franca @ All Our Way
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!!
Laura
Thank you Marisa, You do a great job yourself. I am glad you like my bicycle man. It was so much work