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‘Whatever Vegetables’ soup with spicy merguez sausages

📋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
Course Main Course, Soups & Stews
Cuisine French
Keyword pasta with soup and sausages, soup with sausages, spicy soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 585kcal



  • 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!



  • 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


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