Explore our original recipe for Sausage and Sweet Potato Soup, a delightful and comforting blend. Savor the perfect combination of flavorful sausages and tender sweet potatoes in this bowl of warmth and flavors. Try it now for a soup that warms the heart and satisfies the taste buds.
Preparation
15
min
Cooking
40
min
Portion
6
Ingredients
- 15 ml (1 tbsp) of vegetable oil
- 0.5 kg (1 lb) of spicy chicken or beef sausage (such as Merguez) or other variant, sliced into ¼-inch thick rounds
- 1 ½ onions, chopped
- 3 cloves of garlic, minced
- 1-2 sweet potatoes, peeled and diced into small uniform pieces
- 1 medium white potato, peeled and diced into small uniform pieces
- 3-4 sprigs of fresh thyme
- 1 L (4 cups) of unsalted chicken broth
- 500 ml (2 cups) of fresh spinach or 125 ml (½ cup) of frozen spinach
- Paprika, salt, and pepper to taste
Preparation
- Heat the oil in a large pot over medium-high heat.
- Add the sausages and cook until they become browned, stirring often (about 8 minutes).
- Remove the sausages from the pot and drain them on paper towels. If there is excess fat in the pot, remove some of it.
- Add the onions and garlic to the pot and cook in the remaining fat until they become translucent, stirring often (about 5 minutes).
- Add the sweet potatoes, white potatoes, and thyme. Cook until the potatoes start to soften, stirring often (about 12 minutes).
- Add the broth and bring to a boil, scraping the bottom of the pot.
- Reduce the heat, cover, and simmer until the potatoes are tender, stirring regularly (about 20 minutes).
- Using the back of a wooden spoon, mash a portion of the potatoes to thicken the soup.
- Add the cooked sausages to the soup.
- Stir in the spinach and simmer until it wilts (about 5 minutes).
- Season with paprika, salt, and pepper. Divide into bowls and serve.
Notes
Registered Dietitian Nutritionist in Vaudreuil-Dorion
