This root vegetable soup with sausage is a hearty winter soup made with swede, parsnip, carrots, potatoes, leeks, onions, and bone broth. It’s filling, budget-friendly, and makes a complete family meal.
Why you Will Love this Recipe
This Root Vegetable Soup with Sausage is not your average soup! The sweetness of the winter root veg combines with the salty sausage to make a soup that even picky eaters will enjoy.
Winter veg has had a bad reputation for a long time now. Swede, parsnip, leeks… They have been out of favour with many for a long time! However, if you know how to cook them they are just as good as carrots and potatoes. And, since they are so unfashionable, they are usually pretty cheap too!
This soup uses a mixture of root veg, part blended, part chunky, so that the flavours meld together and become really quite delicious.
The addition of sausage makes this soup a meal in itself, and even my boys, who are not big soup fans, love it!
So, let’s get right to the recipe!
Ingredients Needed to Make Root Vegetable Soup with Sausage
Serves 6-8
- 4 large sausages
- 2 onions, chopped
- 2 leeks, thinly sliced
- 1 small swede, in 1.5 cm cubes
- 2 parsnips, in 1.5 cubes
- 8 carrots, in 1.5 cm cubes
- 4 medium potatoes, in 1.5 cm cubes
- 2l unsalted bone broth
- 2 tsp salt (reduce if using salted bone broth and adjust seasoning to taste)
- Pepper, to taste
- Olive oil to fry
Ingredients Tips and Substitutions
Sausages
I like to use plain sausages but herbed or smoked sausages would also work well.
Vegetables
I find this combination of vegetables to be the best balance. However, I have also made it without the potatoes when my children were on the GAPS diet. In that case, you will need to increase the amount of other vegetables.
Bone broth
I prefer to use homemade bone broth for best flavour and nutrition, but you can also use shop bought if you prefer. In that case, I would recommend reducing the amount of salt in the recipe as shop bought broth or stock is usually already salted.
How to make Root Vegetable Soup with Sausage
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In a large saucepan or dutch oven, heat the olive oil and add the chopped onions. Fry for 3 minutes until softened. Add the leeks and continue frying for 2-3 minutes. Add the rest of the cubed vegetables and continue frying for 5 minutes.
Pour in the bone broth, add salt and pepper.
Bring to the boil, reduce heat and simmer for 30 mins or until the vegetables are tender.
Meanwhile, cook the sausages. Add a couple of tablespoons of oil to a frying pan, place the sausages in the pan and fry on a medium heat until cooked through. Depending on how thick your sausages are this could take anywhere between 10-20 mins. Make sure you turn your sausages several times during cooking so they become browned all over. I use a meat thermometer to check they are cooked through (they should be 71°C (165°F) at the centre). Alternatively, cut one in half and check that the meat is no longer pink.
When the sausages are cooked through, cut them in half length ways and then into 1.5 cm pieces.
When the vegetables are tender remove 5 large slotted spoonfuls and reserve. Purée the rest of the soup using an immersion blender or counter top blender. If using a counter top blender, make sure that it can take hot liquid. Otherwise, you will need to let your soup cool before blending.
Add the vegetable chunks and sausage pieces back to the soup. Make sure everything is hot and serve with some delicious homemade sourdough bread.
How to Serve this Winter Vegetable Soup with Sausage
This is a great evening meal when nights are cold. Serve with some homemade sourdough bread and some cheese for a full, nutritious meal.
Make ahead and Storage Instructions
This soup can be made ahead of time and kept in an airtight container in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months. Reheat thoroughly in a saucepan before serving.
Did you make this soup? Let me know how it turned out in the comments!
Root Vegetable Soup with Sausage
Ingredients
- 4 large sausages
- 2 onions chopped
- 2 leeks thinly sliced
- 1 small swede in 1.5 cm cubes
- 2 parsnips in 1.5 cubes
- 8 carrots in 1.5 cm cubes
- 4 medium potatoes in 1.5 cm cubes
- 2 l unsalted bone broth
- 2 tsp salt reduce if using salted bone broth and adjust seasoning to taste
- Pepper to taste
- Olive oil to fry
Instructions
- In a large saucepan or dutch oven, heat the olive oil and add the chopped onions. Fry for 3 minutes until softened. Add the leeks and continue frying for 2-3 minutes. Add the rest of the cubed vegetables and continue frying for 5 minutes.
- Pour in the bone broth, add salt and pepper.
- Bring to the boil, reduce heat and simmer for 30 mins or until the vegetables are tender.
- Meanwhile, cook the sausages. Add a couple of tablespoons of oil to a frying pan, place the sausages in the pan and fry on a medium heat until cooked through. Depending on how thick your sausages are this could take anywhere between 10-20 mins. Make sure you turn your sausages several times during cooking so they become browned all over. I use a meat thermometer to check they are cooked through (they should be 71°C (165°F) at the centre. Alternatively, cut one in half and check that the meat is no longer pink.
- When the sausages are cooked through, cut them in half length ways and then into 1.5 cm pieces.
- When the vegetables are tender remove 5 large slotted spoonfuls and reserve. Purée the rest of the soup using an immersion blender or counter top blender.
- Add the vegetable chunks and sausage pieces back to the soup. Make sure everything is hot and serve with some delicious homemade sourdough bread.
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