📋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
Servings 4 people
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