Easy Winter Soup – Sweet Potatoes, Carrots, and Sausage

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Sweet Potato, Carrots, and Sausage Winter Soup

 

Hope everyone is having a great holiday season and looking forward to ringing in the new year, I know I am!!! Seeing how cold it is outside (except where I live, where it’s 70 degrees today) I decided to share my recipe for a winter soup. Well, you can definitely make it during three other seasons, but it’s hearty and a perfect meal for when the weather outside is snowy and cold. If you are a fan of paprika, you will love this soup. If you love sweet potatoes and a fan of sausage, you will love this soup. This soup has become a staple in our house. You can also make substitutions if you like, such as swapping sweet potatoes for parsnips, and chicken sausage for polish kielbasa, which also work very well in this recipe. I have made this soup by swapping out some of the ingredients and it’s lovely any way you make it.

Cook’s Note: Add more liquid if you want it be more “soupy” or less liquid if you like stews. Serve with garlic bread! Yum!

Ingredients

  • 3 tablespoons Olive oil
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, smashed
  • 1 tablespoon Paprika
  • Fine Sea salt, to taste
  • 3 tablespoons All-purpose Flour
  • 6 ounces Chicken Bratwurst or Polish Kielbasa, cut into small chunks
  • 3 medium Carrots, peeled and cut into half moons
  • 2 Parsnips or Sweet Potatoes, peeled and cut into small chunks
  • 6 to 8 Small Red/Golden Potatoes, quartered
  • 8 cups Homemade or Store-bought Chicken Stock (use less liquid if you want to make it a stew)
  • Ground pepper, to taste

 

Directions

  1. Heat olive oil in a Dutch oven or heavy pot over medium heat. Add the onions and garlic; cook, stirring occasionally, until soft, about 6 minutes.
  2. Add the paprika and 1 teaspoon salt; cook for about 30 seconds.
  3. Add the flour and cook until just toasted, 30 more seconds.
  4. Add the sausage, carrots, parsnips (or sweet potatoes), potatoes and 1 1/2 teaspoons fine sea salt. Depending on how salty the sausage is, you can cut back on the salt or add more.
  5. Add chicken stock and mix well.
  6. Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 25 minutes.

Cook’s Note: Depending on how salty the chicken stock and the sausage are, you may want to adjust the seasoning. Once the soup comes to a boil, taste it to make sure it’s salty enough for you. Adjust seasoning as needed.

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