It’s that time of year again when it just feels good to eat a satisfyingly warm bowl of soup.
Have you ever tried to eat soup in the summer, when the AC is not running, you know it’s not so pleasant, the entire body gets hot (is that just me?). In the winter however, that warming sensation from a nourishing bowl soup is comforting.
Soup is often very easy and quick to make, yet I rarely make it. This particular recipe features Franchesca’s Dawn Farm sausage as a garnish.
Roasted Red Pepper and Avocado Soup with Pastured Pork Sausage
This recipe will only take you about 10 minutes to prep and another 10 to cook! It only serves 3-4 people, so you may want to double it for a bigger family or for leftovers – soup always tastes better the next day and leftovers make a quick heat and eat lunch or dinner the next day.
You will need:
- 3-4 roasted red peppers, roughly chopped (either use prepared roasted peppers from a jar, or roast your own)
- 1 avocado, pitted
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup milk (use canned coconut milk if you can’t have dairy or want to make it Paleo)
- 1 cup broth – beef, chicken or vegetable will work
- 1/2 lime, juiced
- 1 tablespoon smoked paprika
- 1 tablespoon paprika
- 1 teaspoon red pepper flakes or chili powder ( tried chipotle powder for a mild heat and smoked flavor)
- 1 teaspoon dried oregano
- 2-3 tablespoons fat of choice – bacon fat, butter, olive oil – whatever
- salt and pepper, to taste
- 1 avocado, diced (to garnish)
- chopped cilantro (to garnish)
- 4 Free-range Pork Sausages of choice – Andouille, Zesty Italian, Hot Italian, Chorizo or even Country sausage would work well
Place a saucepan over medium heat, melt your fat and add the garlic and onion. Cook your onions until they are translucent.
Add the roasted red peppers with broth and your choice of milk along with the smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.
While soup is simmering, slice up your pastured pork sausage from Franchesca’s Dawn Farm and brown the slices in a skillet.
Once everything has simmered, scoop out the whole avocado and add to the saucepan along with your lime juice. Then use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender, add it to your food processor or blender. I like to cover the blender top with a towel in case the hot liquid sprays out of the lid.
Top soup with diced avocado, chopped cilantro, and sausage. Don’t skimp on the toppings! They add texture and flavor to the soup. I might even add some chunks of cheese such as Monterey Jack. But that’s just me!
I adapted this recipe from Juli at www.paleomg.com