I make and eat a lot of soup so thought I’d try to come up with my own recipe. I’ve played with this before but never without a recipe backing me up with left overs in the fridge. Who doesn’t have a little of this and that in their fridge that needs to be used, NOW? I use an emulsion blender on most of my soups because I like to sip it instead of using a spoon. (For some reason, I always end up with a dot or two of soup on my shirt when using a spoon…no matter how careful I am.) The emulsion blender means you don’t have to spend as much time with the prep either. When chopping veggies, they don’t have to be small or uniform… garlic goes in whole (no mincing) …and sausage doesn’t have to be pre-cooked. I used plant based Italian sausage and loved all the flavor it brought to the soup. What’s in your fridge??? Perhaps a tasty soup ready as a meal or a snack. This soup is super low in calories as well. The only calories coming in are sausage (plant based = 230 X’s 2) broth (15 X’s 6) sweet potato (105) 655 calories for the whole batch of soup. I used an instapot. Pressure cook for 30 minutes and use a slow release.
SAUTE’ : 1 large onion, 2 cloves garlic and 2 stalks of celery in 2 Tbl. olive oil
THROW EVERYTHING ELSE INTO THE POT:
3 larger peeled and chopped carrots
1 peeled and chopped sweet potato
2 plant base Italian sausage, sliced into disks
2 handfuls of spinach
2 c. broccoli
6 c. broth
1 tsp. salt
1 tsp/ black pepper
1 tsp. basil
1/4 tsp. red pepper flakes
