Category: soup

Spicy Sausage Soup

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Easy, quick, and warm. Wonderful warming flavors of fennel, coriander, and crushed red pepper along with a hearty dose of cabbage will activate the internal detoxifying processes. As the weather starts to really cool down, this soup can help keep things moving on the inside, when all you might want to do is crawl under a blanket.

Spicy Sausage Soup

  • 1 lb Spicy pork sausage
  • 1-2 T butter
  • 1-2 T olive oil
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 T chili flakes (less if you’d like)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 T tomato paste
  • 2 T minced garlic
  • 1 medium white onion, small dice
  • 3 c diced fennel bulb
  • 2 c diced carrot
  • 4-6 c chopped green cabbage
  • 1 1/2 -2 quarts veg stock
  • 1/2 c chopped parsley

Feeds 6. Takes about 1 hour cooking time. Gluten Free

Start by chopping and dicing all your veg so they’re ready to go. In a medium/large pot, brown the sausage. Remove cooked sausage from the pot, leaving any rendered fat. To the pork fat, add olive oil and butter. The amount you add will depend on how much fat was released from the sausage and your own desire. To the pot, add the tomato paste, fennel, coriander, red pepper flakes, salt and pepper. Cook on med/low, allowing the spices to bloom and become arromatic but being careful not to burn the tomato paste. Add the garlic and onion, stirring and allowing onion to soften, again being careful not to burn the garlic or tomato paste. Next, add the fennel, cabbage, and carrot. Stir to coat the veg with the spicy tomato mixture. As the cabbage starts to whilt, add the stock. Allow 10-15 min for the veg to cook down, then add the cooked sausage back to the pot. Taste broth and add salt if needed. Simmer soup until carrots are tender. Stir in chopped parsley just before serving.

carrot soup

1 Comment

Temperatures are starting to spike but we’re not in the clear yet, it’s only May. Actually this soup is great at room temperature too….that’s how I’ve been eating it to prevent dirtying a pan (lazy).

Feeds 4-6. You will need a blender.

  • 1 # organic carrots
  • 2 medium/small leeks
  • 3-4 celery stocks (1 1/2 cups chopped)
  • 5 cloves garlic, minced
  • 2 T butter
  • 1 qt of low sodium Vegetable Stock
  • 1/2 cup 1/2 and 1/2
  • kosher salt
  • pepper
  • olive oil
  • Garnish
  • 6 oz low fat sour cream or creme fraiche
  • chopped fresh dill
  • chopped fresh mint
  • beet horseradish

Preheat oven to 400 degrees. Peel carrots, remove ends, and cut into 1-2″ chunks. Place carrot chunks on a sheet pan, drizzle with olive oil and add salt and pepper. Toss around to coat carrots. Place in oven and roast for 15-20 min until fork tender. While carrots cook, clean and chop celery, garlic and leeks, using only the white and lightest green part of the leeks. Place celery, garlic, and leeks in a soup pot with 2 T butter, a sprinkle of kosher salt and cracked pepper, cook on med/low until tender. Add stock and roasted carrots. Simmer on med/low for 20-30 minutes. Get out the blender. In batches, blend warm mixture until smooth, then return to pot. Once all soup is pureed, stir in 1/2 and 1/2, taste for salt and pepper and adjust accordingly. For garnish, mix 2-3 T of chopped dill, and 1-2 T chopped mint, into creme fraiche or sour cream. Place a dollop on each bowl of soup and top with a dab of beet horseradish (available in the refrigerated case near dairy products). This can be served warm or cold.