Hearty Sausage Stew Soup
Contains statutory allergens: Celery
Already have some of these ingredients in your fridge?
Open in the free Foodwin app to automatically subtract what you have at home and add only what's missing to your shared household grocery list.
Ingredients (13)
Tap to check off
Instructions (6)
Peel the potatoes, carrots, rutabaga, and celeriac. Cut them into neat, bite-sized cubes. Wash and slice the leek into rings.
Pour the water into a large pot and add the beef stock cubes and bay leaves. Bring to a rolling boil over high heat.
Add the diced rutabaga, carrots, and celeriac to the boiling broth. Reduce the heat to medium-low and simmer gently for about 10 minutes.
Add the diced potatoes and sliced leek to the pot. Continue simmering for another 10 to 12 minutes until all the root vegetables and potatoes are completely tender.
Cut the sausages into bite-sized slices or cubes. Add the sausages and green peas to the soup and let everything warm through gently for 5 minutes.
Remove the bay leaves. Season the broth with salt and ground black pepper to taste. Garnish with chopped fresh parsley and serve hot with flatbread.
