Sausage and Root Veg Soup

Ingredients

Serves 1

2 tsp olive oil
100g carrot, peeled and chopped
80g parsnip, roughly chopped
100g leeks, sliced
1 clove garlic, crushed
200ml vegetable stock
80g kale, stems removed and leaves torn
140g sausages or vegetarian sausages
Salt and pepper

Method

Place half the oil in a large sauce pan. Add in the carrots, parsnips, leeks and garlic. Cook over a medium to high heat for 5 minutes, before adding in the stock.

Leave the veg to simmer with a lid on for 10-15 minutes until tender then blend and season to taste. Add in most of the kale and simmer for a few minutes more.

Meanwhile heat the rest of the oil in a frying pan. Crumble in the filling from the sausages and fry for 5 minutes, or until crispy then add in the remaining kale and fry for a few minutes until it’s also nice and crispy.

Serve the crispy sausages and kale on top of the soup and tuck in!