So the other day I had a hankering for a big bowl of lentil and sausage soup. But I didn’t really want all the lentil carbs and I had 1/2 a cauliflower which needed eating up.
And hey presto!
I decided to try finely chopped cauli in a soup. I think you know where this is heading…
While it’s not the prettiest soup, it definitely wins on flavour. Especially with the meaty chunks of sausage and the bright green flavour highlights from the parsley oil. And this is a soup that gets better after a few days in the fridge.
WINE MATCH: An elegant red like pinot noir.
vegetarian - replace sausages with cooked lentils and add a splash of soy sauce to boost the umami flavours.
more substantial (carb lovers) - serve with crusty bread or toss in cooked pasta or cooked lentils.
more substantial (low carb) - serve with crumbled feta or goats cheese on top. Also good with a dollop of mayo or aioli or roast walnuts (or any nuts really). And if you're really hungry all of the above!
short on time - use pesto instead of making the parsley oil.
no sausage - use ground (minced) pork instead.
prettier - stir in baby spinach, sliced kale (or drained and defrosted frozen spinach) and allow to just wilt before serving,
Yes! Just cook soup as per the recipe but keep the parsley oil separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer and top with parsley oil.