AKA March snowstorm and head cold soup. This is one of my all time favourite soup recipes, and I am stunned that it has not been posted yet. The inspiration is from Jamie Oliver , but I have attempted to health it up a little. It doesn’t look like much, but the spicy sausage (and it’s worth getting some good stuff here) brings excellent flavour and heat, good tomatoes provide some sweetness and depth and the fresh spinach really grounds the flavours. Not to mention that the tomatoes, spinach and chickpeas are all excellent immune system boosters, so this really is good for a head cold, plus I find the spiciness clears me up in no time. Also, this is a nice fast soup to make, about an hour start to finish and it freezes beautifully. Just try it already.
2 raw spicy Italian sausages, casings, removed
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
4 sticks celery, with leaves, finely chopped
500g fresh spinach, washed and chopped (I used 2 bags of washed baby spinach and only chop it if my girls are in a picky mood)
8 large tomatoes, seeded and roughly chopped (fresh tomatoes really are better here, but only if they are in season and flavourful, otherwise, good quality tinned tomatoes are fine)
1 19 oz can chickpeas, rinsed and drained
1.3 litres chicken stock
salt and pepper to taste
olive oil as needed
1. In a large soup pot, heat a tsp or so of olive oil over medium heat. Add sausage, cooking through, making sure to break it up as you go. Add in onion, garlic and celery, lower the heat to low and cover with lid. Leave it for 10-15 minutes to let the vegetables sweat.
2. Remove the lid, increase the heat, and let everything brown a little. Add in remaining ingredients and let simmer for 40-50 minutes.
3. Either use an immersion blender to puree about half the soup, or for those of you gadget challenged like me, just use your blender to puree in batches until it’s thickened to your liking. Bring back to temperature and serve.