Sausage and Vegetable Curry Soup
with curry roasted cauliflower

Name: Sausage and Vegetable Curry Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium red, diced; 4 oz Carrots, diced; 12 oz Zucchini, diced; 3 cloves Garlic, chopped; 2 stalks Green onions, chopped white and green parts separate; 16 oz Sausage, cooked, chopped (use any pre-cooked variety ); 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1 Tbsp Curry powder, yellow and mild; 1 tsp Cumin; 1/4 tsp Red pepper flakes; 1 can Tomatoes, crushed (15 oz / 397 g) (we liked fire roasted tomatoes in this, but regular will work); 1 cup Coconut milk; 3 cups Stock, any type; 1 head Cauliflower, medium, chopped; 1 1/2 Tbsp Oil, cooking; 1 1/2 tsp Curry powder, yellow and mild; 1/2 tsp Salt

Active: 30 Total: 40

Original GF Paleo Vegetarian

With a mix of warm spices and creamy coconut milk, this sausage and vegetable soup is as unexpected as it is delicious.

Ingredients

Metric

Servings:

Sausage and Vegetable Curry Soup:

Onions, medium red - 1 , diced
Carrots - 4 oz , diced
Zucchini - 12 oz , diced
Garlic - 3 cloves , chopped
Green onions - 2 stalks , chopped white and green parts separate
Sausage, cooked - 16 oz , chopped (use any pre-cooked variety )
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Curry powder, yellow and mild - 1 Tbsp
Cumin - 1 tsp
Red pepper flakes - 1/4 tsp
Tomatoes, crushed (15 oz / 397 g) - 1 can (we liked fire roasted tomatoes in this, but regular will work)
Coconut milk - 1 cup
Stock, any type - 3 cups

Curry Roasted Cauliflower:

Cauliflower, medium - 1 head , chopped
Oil, cooking - 1 1/2 Tbsp
Curry powder, yellow and mild - 1 1/2 tsp
Salt - 1/2 tsp

Prep

Cauliflower / Onions / Carrots / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Green onions / Sausage - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C.
Toss cauliflower with oil (portion for cauliflower), curry powder (portion for the cauliflower) and salt. Spread out on a sheet pan and transfer to oven. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total.
While cauliflower roasts, heat a Dutch oven with oil (portion for soup) over medium heat. Add sausage and saute until golden brown, 4 to 5 minutes total. Set aside.
To heated pan add butter and then onions and carrots with a pinch of salt. Saute, scraping up any brown bits on from the bottom of the pan, until vegetables are soft, 4 to 6 minutes.
Add white parts of green onions, garlic, curry powder (portion for the soup), cumin and red pepper flakes. Saute for 1 minute more.
Add zucchini, crushed tomatoes, coconut milk, stock and sausage back to pan. Bring to a simmer. Simmer until zucchini is tender, ~10 minutes.
Season soup to taste with some salt and pepper.
Ladle soup into bowls and top with green parts of green onions. Serve soup with cauliflower on the side. Enjoy!

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Sausage and Vegetable Curry Soup with curry roasted cauliflower