Vegetable soup with pork chili sausage

I was craving vegetable soup, as the Norwegian summer has been more like fall this year. So I grabbed what I had in the fridge, and fired loose 🙂

2 people (+ some leftovers – unless your spouse/guest is as hungry as mine)

2l beef stock
4 carrots
1/2 big leek
1/2 rutabaga
1/2 celery root
4 carrots
I would add potato, but I didn’t have it
A handful fresh cilantro
3 pork chili sausage (or whatever you prefer)
A pinch salt and pepper

1. Wash, peel and dice all the vegetables into the wanted bite-size
2. Bring the stock to a boil in a casserole
4. Add the vegetables, cilantro and spice to the stock, let it simmer for 15 min (medium heat)
3. Slice the sausage and fry it in a pan
4. Add them to the soup close to serving.

I had just made green kale chips, which was perfect company for the soup.
There are many recipes on this, but I am a fan of the simple ones; where you
1. Wash it, and rip it into wanted pieces
2. Add 1 tbs olive oil (make sure to get some on all the kale pieces – I use my salad washer to swirl the oil around even)
3. Spread out on a baking tray with a bake sheet, and add salt (I also added cajun spice to give it a little edge)
4. 150 degrees celcius – hot air function – 10 min

– time and temp really varies in all recipes I have seen, and depends on your oven and size of your kale pieces. They are really easily burnt, so you need to keep an eye on them. If theyŕe undercooked they will be leathery to chew on. But wow if you get it right 😀 Took me a few tries to get it – and still working on perfection 🙂



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