Rustic Potato and Sausage Soup

Rustic Potato and Sausage Soup

The new year is upon us…

Many of us are thinking of eating healthier, and I’m a firm believer that eating well and eating foods you enjoy should go hand in hand. Rustic Potato and Sausage Soup is guilt-free comfort food that’s loaded with kale and vegetables.  It’s a homey soup that’s warming and hearty with a rich tomato laced chicken broth, tender baby potatoes, Italian sausage and vegetables. Paprika, garlic, and fresh herbs give added depth of flavour to this rustic, chunky soup. 

Healthy potatoes, rich in potassium and vitamin C add fibre with their skins and a rustic earthiness.  Tender kale, also rich in nutrients, gently clings to all it surrounds for a wonderful spoonful.  It’s the best of both worlds, being hearty and comforting while still being healthy, satisfying, and full of flavour.  So even if eating better is not on your resolution list this year, you’ll still want a big bowl of this satisfying soup.  Enjoy!

Author:  Compelled to Cook

Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Rustic Potato and Sausage Soup
Print Recipe
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 cups 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: cups
Instructions
  1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
  2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
  3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
  4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

Broccoli Cheddar Soup

Broccoli Cheddar Soup

By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Ingredients
Servings: people
Instructions
  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
Recipe Notes

-recipe yields 5 1/2- 6 cups.

-for vegetarian option, use vegetable broth instead of chicken broth.

-if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

Hearty Hamburger Soup

Hearty Hamburger Soup

Hearty Hamburger Soup is loaded with barley, veggies and ground beef. A great soup with tons of flavour and almost stew like. It’s a soup you’ll be making again and again. A super simple recipe that makes a huge pot, and like most simmered things, it actually tastes better the next day after the flavours really meld together.

While there’s plenty of hamburger soup recipes out there, this one comes from my little collection of Best of Bridge cookbooks. They’re old and dated but contain some great everyday recipes that are simple and easy to make. Plus they have cute little quotes at the bottom of each recipe, invoking a smile every time I flip through them.

Although I am not a huge fan of using canned soup to make soup, I can’t help but love the rich flavour the consommé brings to this hearty pot of goodness. It’s a delicious soup and a wonderful meal served with crusty bread. Enjoy!

Recipe for Hearty Hamburger Soup adapted from The Best of Bridge

Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Ingredients
Servings: people
Instructions
  1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
  2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
Recipe Notes

I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

Chilled Corn and Crab Soup

Chilled Corn and Crab Soup

Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

 

Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Ingredients
Corn Soup
Crab Salad
Servings: cups
Instructions
Corn Soup
  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
Crab Salad
  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
Recipe Notes

Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

Roasted Tomato Pumpkin Soup

Roasted Tomato Pumpkin Soup

Today I am very excited to share with you my collaboration with The Jungle Farm, creating easy and delicious recipes using fresh locally grown fruits and vegetables.  The Jungle Farm, centrally located in Alberta is a family orientated farm committed to providing locally grown quality fresh produce.  Along with grain farming, The Jungle Farm offers a gorgeous array of herbs, bedding plants, hanging baskets, lettuce gardens, preserves and of course fruits and vegetables. They don’t stop there; you’ll also find family and group activities such as wagon rides, corn maze, farm animals and field trips.   You can find out a whole lot more about The Jungle Farm at www.thejunglefarm.com

My personal favourite is the U pick fruits and vegetables and the vegetable box programs.  Over the spring and summer months they offer a weekly vegetable box that includes that week’s seasonal bounty, cleaned, boxed and ready for pick up.  Along with each box is a weekly e-newsletter highlighting The Jungle Farm events and providing recipes for the items included in that weeks box.  This is where I come in, working with produce from The Jungle Farm providing a spattering of wonderful, easy to follow recipes to help you use the items in your weekly vegetable box. So be sure to check out the recipe links provided in your newsletter.  While I encourage all visitors to my site to roam around and look at all recipes, I know time is short for most people.  Therefore, I have provided a tab called “The Jungle Farm Produce” in the recipe index specifically for recipes using Jungle Farm produce.  So for those who don’t have time to browse but are in need of a recipe for your gorgeous produce, you can find it all under one tab any time you visit Compelled To Cook.

The first recipe I am sharing is Roasted Tomato Pumpkin Soup using The Jungle Farm sugar pumpkin, onions and leeks.  Healthy, luscious and delicious swirled with sour cream and topped with crispy leeks.  What I love about this recipe is the deep flavour that develops from roasting the pumpkin and tomatoes, then all ingredients are added to one pot to make it super easy to put together.  It makes a big pot and freezes very well too.  Although this is a simple recipe overall it does require a little extra time due to the roasting, so it makes for a wonderful weekend soup when you might have a little more time.

I look forward to creating and sharing many more recipes using local, quality fresh produce from The Jungle Farm and encourage those following today to find me on their favourite social media platform.  You can find my Instagram, Pinterest and Facebook links on the homepage.

Roasted Tomato Pumpkin Soup
Print Recipe
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Servings
6 people
Servings
6 people
Roasted Tomato Pumpkin Soup
Print Recipe
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Servings
6 people
Servings
6 people
Ingredients
Roasted Tomato Pumpkin Soup
Crispy Leeks
Servings: people
Instructions
Roasted Tomato Pumpkin Soup
  1. Preheat oven to 300℉. Peel pumpkin using a vegetable peeler and cut off stem. Cut in half vertically and scoop out seeds (reserve seeds for roasting if desired). Cut into approximate 1 1/2" chunks and place on a parchment lined baking sheet. Remove stem from tomatoes and cut into quarters. Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with 2 tbsp olive oil and roast in preheated oven for 1 1/2 hours. Add garlic cloves to the tray during the last 1/2 hour.
  2. Peel and chop onion into 1/2" chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes. To the pot add roasted vegetables and all remaining ingredients, reserving 1 cup chicken broth to adjust consistency later. Cover and simmer for a minimum 30 minutes. Remove from heat and blend with a hand held emersion blender until smooth. Adjust constituency using reserved chicken broth. Adjust seasoning with salt and pepper. Ladle into serving bowls and swirl in 1 1/2 tbsp of sour cream and top with crispy leeks.
Crispy Leeks
  1. Combine flour, cornstarch, salt and pepper in a shallow dish. Trim ends from leek and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4" slices and separate rings. Toss leek slices in flour mixture to gently coat. Add oil to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices shaking off any excess flour and add to oil. Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
Recipe Notes

In this recipe, two baking sheets were used to demonstrate the roasting of the pumpkin and tomatoes, however roast all on one baking sheet if desired. A stand blender can also be used to puree the soup.  Makes approximately 10 cups.