Well, there’s no denying it. Autumn is officially upon us!
I’m even slightly inclined to say England just skipped Autumn and went straight to Winter, but I probably say that every year 😉
So in an effort to help y’all warm up during these chilly months we’re sharing a flavourful Autumnal recipe that is perfect for your weekday lunches. All you have to do is prep it on a Sunday evening and you’re ready to go all week!
2 tbsp coconut oil
5 large carrots
1 large fennel bulb
2 celery sticks
1 – 1.5 litres chicken stock (depending on how thick you like your soup)
½ tbsp sea salt
1 tsp fresh thyme
Cayenne and black pepper to taste
2 links good quality sausages, cooked and crumbed
Melt coconut oil in a large, heavy bottomed pot.
Roughly chop all the vegetables and the apple. Add to the pot and stir to coat with the oil. Sweat the vegetables oer medium low heat. Add in your salt and thyme.
Finally add in your chicken stock. At this point I cover the pot as I want the vegetables to steam a bit in the broth and I don’t want all my broth to bubble away.
After about 20-30 minutes the vegetables should be sot. Use a blender to purée the soup.
Finish with a sprinkle of cayenne pepper, and finally top it with the crumbled sausage.
Hope you enjoy 🙂