There's nothing more satisfying than curling up on a chilly autumn day with a bowl of hearty soup. This filling and nutritious soup is packed with flavour and spiced up with slices of merguez sausage.
- Olive Oil - 4 tbsp
- Red Onion - 1, finely chopped
- Garlic - 2 cloves finely chopped
- Leek - 1, finely sliced
- Celery Stalks - 2, finely sliced
- Carrot - 1, quartered and sliced
- Baby Potatoes - 10, quartered and sliced
- Merguez Sausages - 6, baked and sliced
- Chicken Stock - 1.5L / 6 cups
- Salt & Pepper - To taste
Heat a frying pan with half the olive oil and gently brown the merguez sausages. When they have browned nicely, remove, slice and set aside.
For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the olive oil on medium heat. Add the garlic, red onion, leek, carrot and celery and gently fry without colouring for about 10 minutes or until softened.
Then add the potatoes and sliced Merguez sausages. Pour in your chicken stock and bring to boil. Once boiling reduce the heat, season with salt and pepper and simmer for about 20 minutes or until the potatoes are tender.
Serve this delicious soup with a piece of farm bread on the side or if you feeling like baking; serve with these scrumptious breadsticks from Lorraine Pascale.