Thursday, November 14, 2019

Roasted Root Veggie and Apple Soup with Chicken Sausage


Oh warmth, how I need you. Soups are just what the doctor ordered with all this snowy weather. This soup is so tasty and celebrates all kinds of fall flavors. The combination of sweet, caramelized roasted root veggies, pan-fried chicken sausage and apple cider broth is a perfect balance of sweet and salty.

Serve this soup with crusty bread or cornbread muffins for dipping.



1. Preheat oven to 425. Place diced carrots and parsnips on a baking sheet and drizzle with 1 tablespoon olive oil; season lightly with salt and pepper. Roast for 20 minutes, stirring halfway through.


2. Meanwhile, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add diced chicken sausage and cook until browned, stirring occasionally. Transfer to a bowl.





3. In the same pan, add the apple, onion and celery. Season with salt and pepper. Cook for 3 minutes, or until lightly softened.


4. Add browned sausage and roasted veggies to the pan and stir to combine. Add chicken stock and apple cider and bring soup to a simmer; simmer for 5 minutes longer. Finish with cannellini beans.








Roasted Root Veggie and Apple Soup with Chicken Sausage
Serves 6

All you need:
2 large carrots, diced small
3 small parsnips (or 1 large), peeled and diced small
2 tablespoons olive oil, divided
4 chicken apple sausages, diced small
1 apple, diced small
1 small onion, diced
2 celery stalks, sliced
3 cups chicken stock
1 cup apple cider
1 (15 oz.) can cannellini beans, drained and rinsed
Salt and freshly ground black pepper

All you do:
1. Preheat oven to 425. Place diced carrots and parsnips on a baking sheet and drizzle with 1 tablespoon olive oil; season lightly with salt and pepper. Roast for 20 minutes, stirring halfway through.
2. Meanwhile, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add diced chicken sausage and cook until browned, stirring occasionally. Transfer to a bowl.
3. In the same pan, add the apple, onion and celery. Season with salt and pepper. Cook for 3 minutes, or until lightly softened.
4. Add browned sausage and roasted veggies to the pan and stir to combine. Add chicken stock and apple cider and bring soup to a simmer; simmer for 5 minutes longer. Finish with cannellini beans.

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