Vickys Root Veg & Sausage Soup, Gluten, Dairy, Egg & Soy-Free

• 225 grams sausage, use hot sausage, hot italian or chorizo (check label to make sure no gluten), casing removed and sliced & diced small
• 450 grams carrots, peeled & chopped
• 4 large white potatoes, peeled & diced
• 3 sweet potatoes, peeled & diced
• 1 large swede, peeled & diced
• 1 butternut squash, peeled & diced
• 1000 ml chicken stock
• 1000 ml hot water
• 1 1/2 tsp onion powder
• 1 tsp ginger
• 1 tsp garlic powder
• 1 salt & pepper to taste
• 60 ml full fat coconut milk
• 1 chopped parsley to garnish

1. Fry off the diced sausage in a little oil in a large stock pot until cooked, then remove with a slotted spoon and let drain on some kitchen towel
2. Add the vegetables to the pot and fry off for a few minutes, then add in the water, stock and seasonings and bring to the boil.
3. Put the lid on and turn the heat down to a simmer for 35 - 40 minutes or until the vegetables are soft
4. Let cool slightly then whizz the soup through a blender in batches until smooth.
5. Return to the pan, stir in the coconut milk and add back in the pieces of chopped sausage.
6. Heat through, season well to taste and serve!
7. Yields around 4 litres
8. The type of sausage you use will determine the seasoning you need.
9. For example I have used chorizo this time and so I added plenty of black pepper and a tsp of smoked paprika to finish my soup

sausage, carrots, white potatoes, sweet potatoes, swede, butternut squash, chicken, water, onion, ginger, garlic, salt, coconut milk, parsley

Taken from cookpad.com/us/recipes/338439-vickys-root-veg-sausage-soup-gluten-dairy-egg-soy-free (may not work)