Chunky Vegetable and Sausage Soup

Recipe developed by Elizabeth’s Kitchen Diary

Elizabeth Atia is quite possibly Britain’s most northerly food blogger. Located in the wild and remote Shetland Islands she writes about her passion for cooking with locally grown and reared produce on her blog. She wants to know that the meat she consumes has been treated well and has come from Scottish farmers. Specially Selected Pork gives her this assurance.

This recipe was developed because she ate too much cheese and drank too much wine over the Christmas/New Year period. She’s trying to eat a more protein and vegetable based diet while slimming. Feel free to throw in a small handful of orzo to make this a more substantial meal.

Check out Elizabeth's Kitchen Diary here: http://elizabethskitchendiary.co.uk.

Prep Time: 15 - 20 mins
Cooking Time: 30 - 40 mins

Nutrition Information per serving
N/A

Ingredient list

8 Specially Selected Pork sausages 1 tbsp olive oil 1 large onion, finely chopped 2 large garlic cloves, finely chopped 1 carrot, peeled and chopped into 1 cm pieces 1 celery stick, chopped into 1 cm pieces 1 leek, halved lengthwise and finely sliced 1 courgette, chopped into 1 cm pieces 1 tbsp smoked paprika ½ tsp dried oregano ½ tsp dried basil ½ tsp dried parsley 2 tbsp double concentrate tomato puree 350 grams passata rustica (crushed tomatoes) 750 ml boiling water 1 vegetable stock pot Freshly ground black pepper

Method

1. Heat your grill to medium and grill the sausages for 10 minutes, turning regularly so that they brown evenly. Transfer to a paper towel to drain while you prepare the rest of the soup.

2. Heat the oil in a soup pan and gently sauté the onion, garlic, carrot, celery, leek and courgette until the vegetables begin to soften; about five minutes.

3. Stir in the smoked paprika, dried herbs and tomato puree. Stir well.

4. Add the passata rustica, boiling water and the vegetable stock pot and stir.

5. Cut your sausages into bite sized pieces and add to the soup. Stir, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes until the vegetables are cooked.

6. Season with freshly ground black pepper to taste and serve.

Tasty tip: replace the water and vegetable stock pot with 750 ml homemade vegetable stock.