Crafty Curried Sausages Soup

This is Chef’s family recipe.

Back in the old days, my mum would make this in winter. It feeds the whole family and is filling and wholesome.

Great for winter on those freezing days and nights.

I make this all the time. It’s not like normal curried sausages, but more filling, soupy, wholesome and tastes better!

Recipe

Makes 4-6 Serves

Preparation & Cooking Time: Roughly 4-8 hours

INGREDIENTS

6 Sausages

1 Brown Onion

30 Grams Spinach

100 Grams Celery

100 Grams Green Beans

100 Grams Zucchini (1 zucchini)

500 Grams Potatoes

1 1/2 Table Spoons Curry Powder

2 Bay Leaves

Water for the Soup Roughly 4 to 6 litres-16 to 24 Cups

1 Tablespoon Gravy

50 Millilitres Water for the Gravy Mix

DIRECTIONS

In a pot add the sausages and some water. Boil the sausages until just cooked. It should take about 15 minutes. While the sausages cook, cut the vegetables into chunks. With the bay leaves, add them into a big pot. In the big pot add the water to 3/4 full. Turn the heat on so the water should be almost boiled before we add the sausages.

Drain and Let the sausages cool for a few minutes. Slice them up to whatever size you like. They will expand when you cook them, absorbing the soup. Add the sausages to the vegetables.

Add curry powder. This is this brand I use.

In a cup, prepare the gravy by mixing it with 50ml of water. When you have about an hour to go, add the gravy mix to the soup. The soup should be browner and thicker than before.

I like Worcestershire sauce and pepper to serve it. It’s great with bread… or with rice. I freeze some leftovers and leave some in the fridge for another meal tomorrow. Enjoy!

Bring it to a boil. Put the lid on and let it simmer on low heat for 4-8 hours, stirring occasionally.