Potato, Brussels Sprout & Sausage Soup
Over the winter, this has become one of our favorite soups. It’s the perfect blend of fall and winter flavors – sausage, potatoes and brussels sprouts. (By the way, am I the only one that never realized that brussels sprouts it the right way to write it? And not brussel sprouts?!)
Anyway, I’ve made some changes from the original recipe to add some tastes that we really enjoy. And for those of you who do not like brussels sprouts, PLEASE just give this a try. Promise me you’ll just try! I’ve made this for picky family members who were skeptical but who ended up pleasantly surprised.
This is an easy soup to double and freeze for a quick meal on a busy night, too.
- 1 Tbsp Coconut Oil
- 1/2 onion, diced
- 2-4 garlic cloves, minced
- 1 lb sausage (I've used Andouille, garlic kielbasa and smoked polish sausages all w/ good results)
- 1 Tbsp fennel seeds (or caraway)
- 1 lb brussels sprouts, halved (or quartered, depending on their size)
- 1 lb yellow or red potatoes, diced into small chunks
- 8 cups homemade chicken broth
- 2 bay leaves
- salt and pepper to taste
- Melt coconut oil in large stockpot, add onions and saute for several minutes.
- Add sliced sausage to onions and cook for several minutes, adding garlic, bay leaves and fennel (or caraway) for the last minute or so.
- Then add chicken broth and potatoes.
- Bring to a boil and then add brussels sprouts.
- Cook for about 15 minute or until brussels sprouts and potatoes are tender.
- Adjust seasonings as needed, add salt and pepper to taste.
- Serve with crusty bread and a green salad.
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