Spicy Roots and Shoots Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
The original inspiration came from a recipe in Cooking Light. This soup is a creamy combination of root vegtables, greens and smoked andouille sausage: sweet and savory with a kick of spice! Notes:When pureeing the soup be sure to leave enough vegetables to bite into. Puree just enough to get the creamy consistency you want. Depending on how spicy you want your soup, start with two links of the sliced sausage for a small kick; add more according to your taste. Ingredients:
2 -3 parsnips, peeled and diced |
2 carrots, peeled and diced |
3 -4 medium potatoes, peeled and diced (i like yukon) |
1 cup onion, chopped |
1 cup celery, chopped |
2 garlic cloves, finely chopped |
2 tablespoons olive oil |
1 1/2-2 quarts chicken stock or 1 1/2-2 quarts vegetable stock |
2 (15 ounce) cans navy beans, drained |
10 ounces baby spinach, fresh |
8 ounces smoked andouille turkey sausage, sliced |
salt and pepper |
Directions:
1. Heat oil in pan.
2. Saute onion and celery for 3 minutes.
3. Add garlic and rest of chopped vegetables to onion and celery. Saute for 3 to 4 minutes.
4. Add stock and lower heat. Cook until vegetables are done.
5. Add beans to soup.
6. Remove about two cups of vegetables and one cup or stock from pot to puree. Puree until smooth. Add this back into the pot. Puree more if it is not creamy to your taste.
7. Add spinach and sliced sausage. Cook until spinach is wilted. Sometimes if I have a fresh ear or two of corn, I will cut the kernels off and add it in at this point Salt to tast. Serve.
8. For a vegan alternative use vegetable stock, leave out the sausage and add the kick with a dash or two of cayenne pepper.
9. A nice crusty sourdough or rustic bread goes nicely with this soup!
|
|