RECIPE: SPUD LITE
This hearty comforting soup has the fresh flavour notes of fennel, chilli and lemon combined with the heartiness of pork sausage, potato and cannellini beans. This soup can be frozen, but it’s best to omit the evaporated milk and parmesan and add them when serving, to avoid the dairy separating and becoming grainy.
Preparation time: 15 minutes | Cooking time: 30 minutes | Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 1 large carrot, peeled and diced
- 1 stick celery, diced
- ½ teaspoon dried chilli flakes
- 300g pork and fennel sausages (approx. 3 sausages), skins removed and broken up
- 1.5 litres chicken stock
- 340ml creamy evaporated milk
- 750g bag Baby Spud Lite potatoes, diced
- 400g cannellini beans, drained and rinsed
- 2 cups kale, chopped
- Zest of ½ lemon
- 2 tablespoons lemon juice
- salt flakes & freshly ground black pepper
- ½ cup grated parmesan
Method
- Heat olive oil in a large saucepan over a medium-low heat. Add onion, garlic, carrot, celery and chilli, stirring to combine. Cover and cook for 10 minutes or until onion is soft.
- Add pork and fennel sausages, breaking them up with a wooden spoon and increase heat to medium. Cook for 5 minutes before adding stock, milk and potatoes. Bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes or until potato is tender.
- Add beans, kale, zest, juice, salt, pepper and half the parmesan, stirring until combined and beans have warmed through.
- Serve soup topped with extra parmesan.
SPUD LITE potatoes are available at all good supermarkets
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