Sausage and Carrot Soup recipe

Name: Sausage and Carrot Soup
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 6 sausages Cooked sausages; 2 large Carrots; 2 sticks Celery; 2 Onions; 20 g Margarine; 750 ml Water; 100 g Creamy Greek Yoghurt; to taste Salt; to taste Black pepper

A simple, warming soup made with cooked sausages, carrots, celery and onions for a savoury, comforting bowl. A spoonful of yoghurt gives it a gentle creaminess at the end.

35 min · Easy · British Jump to method

Ingredients

4 servings

6 sausages Cooked sausages
2 large Carrots
2 sticks Celery
2 Onions
20 g Margarine
750 ml Water
100 g Creamy Greek Yoghurt
to taste Salt
to taste Black pepper

Nutrition	Per serving
Calories	265 kcal
Protein	14 g
Carbohydrates	12 g
Fat	17 g
Saturated fat	5.5 g
Fibre	2.8 g
Sugar	5.2 g
Sodium	720 mg

Why this works

A savoury, moderately energy-dense soup with useful protein, but it is relatively high in sodium and saturated fat due to the sausages, margarine and added salt.

Protein from sausages and yoghurt. Provides a moderate amount of protein per serving, which supports satiety and maintenance of muscle tissue.

Micronutrients from vegetables. Carrots, onions and celery contribute vitamin A precursors, vitamin C, potassium and a modest amount of fibre.

Sodium and saturated fat concern. Cooked sausages, margarine and added salt make this dish the main nutritional watch-outs, especially for heart health.

Method

Chop the carrots, celery and onions into small pieces and slice the cooked sausages.
Melt the margarine in a saucepan and cook the onions, carrots and celery for 8 minutes, stirring often.
Add 750 ml water, season with salt and black pepper, and simmer until the vegetables are tender.
Stir in the sliced sausages and simmer for 5 minutes more.
Blend roughly if you like a smoother soup, then swirl in the creamy Greek yoghurt just before serving.

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