SAUSAGE AND VEGETABLE SOUP

This sausage and vegetable soup is delicious and comforting. You can make it with soya chunks instead of sausage meat. I also add a dash of tabasco to my bowl for an extra kick. Mop it with crusty bread. 

Serves 4

Time: 30-40 minutes

4-6 links sausages, casing removed and cut into bite size

1 tbs olive oil

2 medium potatoes diced

1 small carrot diced

1 white onion chopped

1 tsp thyme dried

Salt & pepper

1 tsp rosemary dried

A few leftover parmesan rinds

2 garlic cloves finely chopped

400 ml stock

1/2 cup white wine

2 cups cooked pasta (Fusilli/Penne)

2 handfuls roughly  chopped or torn baby spinach

Method 

Heat the oil in a pot and cook the onions and garlic till softened but not changed colour.

To this add the carrots, thyme and rosemary. Saute it well.

Now, add the sausage meat and fry in the carrot-onion mixture till lightly browned.

Pour in the white wine and bring it to a simmer and the wine has reduced. This will take about five to seven minutes on high heat.

Add the stock and seasoning. 

Add the diced potatoes.

Add the parmesan rinds. They give out the very nice flavour. Let the soup simmer for eight to minutes till the potatoes are cooked through.

Meanwhile, arrange the chopped spinach in a bowl and cooked pasta in another for plating.

Spoon some pasta in the centre of the bowl, topped with fresh spinach.

Ladle big spoons of piping hot soup on the spinach and pasta and garnish with grated parmesan and extra freshly ground pepper.