10-Spice Vegetable Soup
Course:
Dinner
Ingredients
Soup
- 4 Sausages (spicy italian)
- 3 cloves Garlic (smashed)
- 1 Onion (diced)
- 750 millilitres Vegetable Stock (half chicken)
- 3 Carrot (diced)
- 1 Red Pepper (diced)
- 0.5 Butternut Squash (diced)
- 3 Celery (diced)
- 400 grams Chopped Tomatoes (with juice)
- Salt
- Black Pepper
- Spinach (optional)
- 150 millilitres Double Cream
Spice Mix
- 1 teaspoon Paprika (sweet, smoked)
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Dried Oregano
- 1⁄2 teaspoons Onion Powder
- 1⁄4 teaspoons Dried Basil (heaped - more like 1/3)
- 1⁄4 teaspoons Dried Thyme
- 1⁄4 teaspoons Black Pepper
- 1⁄4 teaspoons Salt
- 1⁄8 teaspoons Cayenne Pepper
Steps
- In a large pot, heat the oil over medium heat.
- Remove skins from sausages and add to a frying pan. Cook until browned, crumbling as you go. Then set aside.
- Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with salt.
- Add the carrots, bell pepper, squash, and celery. Cook for another 5-10 minutes until starting to soften.
- Add the sausages, diced tomatoes with their juices, most of the stock (to taste), and spice mix. Stir well to combine.
- Bring the mixture to a boil and then reduce the heat to medium-low.
- Simmer the soup uncovered for at least 40 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper.
- During the last 5 minutes of cooking, stir in the double cream (to taste) and spinach. Add more 10-Spice Mix, to taste.
Source: https://ohsheglows.com/10-spice-vegetable-soup-freezer-friendly-vegan-gluten-free/