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.
KP The Real 