It's been forever, but I have been busy with kitchen remodel and moving. We've been invited to a couple of different soup parties this fall and winter, and that makes me happy. It's nice to know I am not the only soup freak in the world. One soup I especially love is this sausage and sweet potato soup. It is rich and flavorful without being too heavy. I adapted from a friend's recipe, and this one is truly "no measure."
SWEET AND SOUR SAUSAGE, SWEET POTATO AND CABBAGE SOUP
Don't get thrown off by the sugar and the vinegar, the flavors work really well with the sausage, cabbage, and sweet potatoes. This is my husband's favorite soup.
- olive oil
- 2 cloves garlic, smashed
- one onion, chopped
- 1 package kielbasa, sliced—I get mine from a Whole Foods-type grocery (or 1 package of pre-cooked sausage like Aidell's Andouille or Trader Joe's )
- 1 small head of green cabbage (Savoy if possible), chopped
- 2 medium sweet potatoes or yams (orange flesh), peeled and chopped into large (1-2 inch) pieces
- 2 boxes Organic Free Range Chicken Broth
- 2-3 tbsps brown sugar (a handful)
- 2-4 tbsps apple cider vinegar (2-4 splashes)
Saute onion and garlic in a couple glugs of olive oil over medium heat until translucent. Stir often. Add sliced sausage and cook through (about 5 minutes). Add cabbage and sweet potatoes and all the chicken broth. Bring to a boil and reduce to a simmer. Cook until sweet potatoes are tender, about 15 minutes. Add brown sugar and vinegar to taste—make it as sweet and tangy as you like—a cook a further 10 minutes. Serve.