Friday, January 4, 2013

Food Friday with Field Roast Soup

How about a Food Friday post today? Kind of switch things up a bit. I'm feeling sassy like that - or really it's just a lack of creativity if I'm honest. And I'm honest like that.

Last night I felt completely and totally wiped out. I don't know if it was from the amount of blood they had drawn or just the day itself dealing with the hematology appointment overload. Either way, I was pooped.

I really could have gone to bed at 7 and skipped dinner all together. And I am not one to skip any meal at all, ever!

Jason did me a big favor and made dinner. We had picked up some Field Roast Smoked Apple Sage "Sausage" Links from Whole Foods recently, and he had been wanting to use those for several days. Since he was cooking, I told him to go for it.

He ended up putting together a really amazing, richly flavorful soup. I thought I'd share one of his recipes for a change. He really is a good cook I must say. Of course, he did spend five years in the kitchen of the best French restaurants in town. I'm a lucky girl.

Vegan Smoked Apple Sage Sausage Soup
Ingredients:
1 package Field Roast Smoked Apple Sage Sausage Links, diced
1 small white onion, diced
4-5 cloves garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 small zucchini, cubed
1 32 oz container no-salt vegetable broth
*Diced, roasted butternut squash (approximately half)

To taste: salt, pepper, rosemary, thyme, white pepper, red pepper
1 1/2 tbsp tapioca flour mixed with water (options, helps to thicken soup)

Directions:
In a non-stick pan, brown the sausages and set aside.

In a large soup pot, saute onions, pepper, zucchini, and garlic until onion begins to soften then add spices and broth. Bring to a boil then lower to a simmer and allow to cook 15-20 minutes. Then add in the butternut squash and sausages and tapioca flour mixture and re-season if needed. Allow the soup to cook another 10 minutes or until tapioca flour has slightly thickened the soup.

*I had roasted squash on hand, if you do not, add in the raw, cubed squash into the pot with the onions.
This turned out to be incredibly flavorful and hearty as well. Perfect soup for a cold evening. Lucky for me, I had some homemade ciabata bread on hand too.

Does your significant other ever take over in the kitchen for you?