On Monday, my boyfriend woke up with a cold, the sky was dark, and it was definitely about to rain. This meant only one thing: soup. Sausage Turmeric soup to be exact, because it needed to knock the cold out (before I got it too ;)), and it needed to warm, filling, and delicious (to suit the weather).
It may be hot and humid these days, but sometimes, you just need some good soup.
As usual, my first condition was that I needed to be able to whip it up fast. For some reason, the first ingredient I think of when I think ‘fast’ is sausage, because I can just throw it in with some veggies and it’s pretty much done.
The second condition was that it needed to have some cold-healing ingredients, so that meant garlic, chicken broth, and turmeric. Luckily, all three of these also produce a wonderful taste.
My final condition was that it needed to have a kick, so in went my not-so-secret ingredient, Cholulah sauce. The result: perfect.
I was so excited to get this recipe up here that I forgot to give the soup a stir before photographing it, so I apologize for the less than appetizing presentation. I promise it’s delicious!
- 4 Roasted Garlic Chicken sausages, or your choice (I use the Al Fresco brand)
- 1 carton of chicken stock (32 oz) (Unsalted)
- 1 large carrot, chopped
- 1/4 white onion, chopped
- 1-1.5 tsp diced garlic
- 1/2 red pepper
- 102 oz can of diced tomatoes
- 1 tsp of turmeric, or more, to taste
- 1 tsp salt, or more, to taste
- 1 TBS olive oil
- A generous dash of Cholulah Sauce
- Heat up the olive oil in a large pot, throw in garlic, onions, carrots, and peppers
- Once the onions turn somewhat translucent, add sausage, and cook until slightly browned
- Add in diced tomatoes, followed immediately by the chicken stock
- Stir in salt, turmeric, and Cholulah sauce
- Leave to simmer for approximately 10-15 minutes
Makes about 5 servings
Have a lovely day, and let me know if you make this! Fall isn’t too far off, and this is a good one to save for those chilly autumn afternoons.