Make it Scotch

Chunky Vegetable and Sausage Soup

  • Prep 15-20 mins
  • Cook 30+ mins
  • Serve

Ingredients

Cooking Method

  • 1
    Heat your grill to medium and grill the sausages for 10 minutes, turning regularly so that they brown evenly. Transfer to a paper towel to drain while you prepare the rest of the soup.
  • 2
    Heat the oil in a soup pan and gently sauté the onion, garlic, carrot, celery, leek and courgette until the vegetables begin to soften; about five minutes.
  • 3
    Stir in the smoked paprika, dried herbs and tomato puree. Stir well.
  • 4
    Add the passata rustica, boiling water and the vegetable stock pot and stir.
  • 5
    Cut your sausages into bite sized pieces and add to the soup. Stir, cover, and reduce the heat to medium-low. Simmer for 10-15 minutes until the vegetables are cooked.
  • 6
    Season with freshly ground black pepper to taste and serve.
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