Spicy Sausage and Vegetable Soup
Ingredients
- 2 brown onions
- Chantenay carrots
- Marabel potatoes
- Parsnip
- Stock to cover
- Onion salt
- Garlic powder
- Black pepper
- White pepper
- Knorr vegetable and mushroom stock pots
- 8 vegetarian butcher little Willie's Lincolnshire sausages
- 1 tablespoon cornflour
- Chilli flakes
- Chives
Preparation
Dice and fry the brown onions until golden.
Slice the Chantenay carrots.
Dice the Marabel potatoes and parsnip.
Add the sliced carrots, diced potatoes, and parsnip to the pot with the fried onions.
Pour in enough stock to cover the vegetables and add onion salt, garlic powder, black pepper, white pepper, and Knorr vegetable and mushroom stock pots.
Fry the sausages, slice them, and add them to the soup.
Simmer the soup for 25 minutes.
Mix cornflour with a little water and add it to the bubbling soup to thicken.
Stir in chilli flakes and chives to taste.
Notes
This recipe totals 5 syns for Slimming World plans.
