Sausage and Sweet Potato Soup

Overview

As the temperature plummets, the steaming soup comes to life again. Although I rarely try it, home-made soup does have a good taste that doesn’t require a lot of thinking. Maybe you have been hurt by countless unintelligible cream of mushroom soup before, but please give yourself and the soup another chance to taste the simple, warm taste that the soup should have.

Tags

• soups
• home cooking
• common dishes
• soup
• foreign cuisine
• children
• autumn recipes
• dinner
• candlelight dinner
• cantonese style wax
• celery stems
• crème fraîche
• fresh red pepper
• garlic
• grind black pepper
• olive oil
• stock
• sweet potato
• carrot
• curry powder
• parsley
• red onion
• salt

Ingredients

Steps

1. 1 Main ingredients.

   

2. 2 Heat the oil in a deep pan until ripples appear, add all the vegetables and sausages and stir-fry for 15 minutes, until the onions are soft and tender, the sausage casings are curled, and the aroma is rich.

   

3. 3 Pour in the stock, stir thoroughly and bring to a boil, then simmer for 15 minutes with a leaky lid.

   

4. 4 Use a hand blender to blend the soup until smooth (or use a standblender).

   

5. 5 Bring to a boil over medium-low heat, and then sift through a sieve if you're interested. Of course, it's okay. The cooked casings will be quite chewy. Season with salt and ground black pepper.

   

6. 6 When serving, drizzle Crème fraîche (you can use more), sprinkle with some chopped red pepper and chopped parsley, and you can easily make a delicious soup!