Vickys Root Veg & Sausage Soup, GF DF EF SF NF

Name: How to cook Vickys Root Veg & Sausage Soup, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Root Veg & Sausage Soup, GF DF EF SF NF

This is a great recipe for serving as an Christmas starter as it will easily serve 20 people. As a main meal it serves 8 - 10 and the lovely spices warm your tummy on a cold day. It freezes well too so you can always keep half for another time

Ingredient

Food ration :

10 servings

Cooking time :

1 hour 10 mins

225 grams

sausage, use hot sausage, hot italian or chorizo (check label to make sure no gluten), casing removed and sliced & diced small

450 grams

carrots, peeled & chopped

large white potatoes, peeled & diced

sweet potatoes, peeled & diced

large swede, peeled & diced

butternut squash, peeled & diced

1000 ml

chicken stock

1000 ml

hot water

1 1/2 tsp

onion powder

1 tsp

ginger

1 tsp

garlic powder

salt & pepper to taste

60 ml

full fat coconut milk

chopped parsley to garnish

Cooking instructions

* Step 1

Fry off the diced sausage in a little oil in a large stock pot until cooked, then remove with a slotted spoon and let drain on some kitchen towel

* Step 2

Add the vegetables to the pot and fry off for a few minutes, then add in the water, stock and seasonings and bring to the boil. Put the lid on and turn the heat down to a simmer for 35 - 40 minutes or until the vegetables are soft

* Step 3

Let cool slightly then whizz the soup through a blender in batches until smooth. Return to the pan, stir in the coconut milk and add back in the pieces of chopped sausage. Heat through, season well to taste and serve! Yields around 4 litres

* Step 4

The type of sausage you use will determine the seasoning you need. For example I have used chorizo this time and so I added plenty of black pepper and a tsp of smoked paprika to finish my soup

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