Spanish Andouille and Vegetable Soup
with cilantro sauce

Name: Spanish Andouille and Vegetable Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Cilantro leaves; 1 Jalapenos (opt), chopped, seeds and pith removed if you'd like it to be less spicy; 3 Tbsp Oil, olive; 2 tsp Lemon juice; 1 clove Garlic, peeled; 1/4 tsp Salt; 1 Bell peppers, red, chopped; 8 oz Green beans, trimmed and chopped (can use chopped frozen or canned green beans to save time); 1/2 Onions, medium, diced; 2 cloves Garlic, chopped; 6 oz Sausage, andouille, sliced or chopped; 2 Tomatoes, medium, chopped; 1 Tbsp Oil, cooking; 1 tsp Paprika; 4 cups Stock, any type; 1 Bay leaf

Active: 35 Total: 35

Original GF Paleo Vegetarian

Take a trip to Spain tonight with a colorful soup drizzled with tangy cilantro sauce.

Ingredients

Metric

Servings:

Cilantro Sauce:

Cilantro leaves - 1 cup
Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
Oil, olive - 3 Tbsp
Lemon juice - 2 tsp
Garlic - 1 clove , peeled
Salt - 1/4 tsp

Spanish Andouille and Vegetable Soup:

Bell peppers, red - 1 , chopped
Green beans - 8 oz , trimmed and chopped (can use chopped frozen or canned green beans to save time)
Onions, medium - 1/2 , diced
Garlic - 2 cloves , chopped
Sausage, andouille - 6 oz , sliced or chopped
Tomatoes, medium - 2 , chopped
Oil, cooking - 1 Tbsp
Paprika - 1 tsp
Stock, any type - 4 cups
Bay leaf - 1

Prep

Make cilantro sauce - (Skip if made ahead for Monday.) Combine cilantro leaves, jalapenos, olive oil, lemon juice, garlic (portion for sauce), and salt. Blend with an immersion blender or standing blender until nearly smooth. Taste and season with some additional salt, if needed. (Can be done up to 5 days ahead)
Bell peppers / Green beans (if using fresh) / Onions / Garlic (portion for soup) / Sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tomatoes - Chop tomatoes. (Can be done 1 day ahead)

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Make

Heat a Dutch oven or large saucepan with cooking oil over medium heat. Add onions and sausage saute until onions are tender, 4 to 6 minutes. Add garlic (portion for soup), paprika, and some salt and saute for 1 minute more.
Add in stock, bell pepers, bay leaf, green beans, and tomatoes. Bring to a simmer. Simmer until green beans are tender (for fresh green beans this may take 10 to 15 minutes; for frozen or canned, they should be already tender, so just remove the soup from heat and cover to keep it warm).
Taste soup and season with some salt. (You can also add some lemon juice if you’d like.)
Serve soup with cilantro sauce swirled into each bowl. Enjoy!

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Spanish Andouille and Vegetable Soup with cilantro sauce