Recipe of Award-winning Vickys Root Veg & Sausage Soup, GF DF EF SF NF

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys root veg & sausage soup, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Root Veg & Sausage Soup, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Vickys Root Veg & Sausage Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook vickys root veg & sausage soup, gf df ef sf nf using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Vickys Root Veg & Sausage Soup, GF DF EF SF NF:

1. Take 225 grams sausage, use hot sausage, hot italian or chorizo (check label to make sure no gluten), casing removed and sliced & diced small
2. Take 450 grams carrots, peeled & chopped
3. Take 4 large white potatoes, peeled & diced
4. Get 3 sweet potatoes, peeled & diced
5. Make ready 1 large swede, peeled & diced
6. Prepare 1 butternut squash, peeled & diced
7. Get 1000 ml chicken stock
8. Make ready 1000 ml hot water
9. Get 1 1/2 tsp onion powder
10. Make ready 1 tsp ginger
11. Get 1 tsp garlic powder
12. Take 1 salt & pepper to taste
13. Take 60 ml full fat coconut milk
14. Prepare 1 chopped parsley to garnish

Instructions to make Vickys Root Veg & Sausage Soup, GF DF EF SF NF:

1. Fry off the diced sausage in a little oil in a large stock pot until cooked, then remove with a slotted spoon and let drain on some kitchen towel
2. Add the vegetables to the pot and fry off for a few minutes, then add in the water, stock and seasonings and bring to the boil. Put the lid on and turn the heat down to a simmer for 35 - 40 minutes or until the vegetables are soft
3. Let cool slightly then whizz the soup through a blender in batches until smooth. Return to the pan, stir in the coconut milk and add back in the pieces of chopped sausage. Heat through, season well to taste and serve! Yields around 4 litres
4. The type of sausage you use will determine the seasoning you need. For example I have used chorizo this time and so I added plenty of black pepper and a tsp of smoked paprika to finish my soup

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