A few weeks back, I posted a recipe for a Sweet Potato and Andouille Sausage Soup. You’re probably thinking, “okay, so you just added leeks?”. Kind of. I’m constantly playing in my kitchen. I loved the flavor of my sweet potato and andouille sausage soup, so I decided to tweak it to create something new. This recipe includes the addition of leeks and I didn’t blend it. The flavor surprisingly came out completely different, and actually BETTER! The leeks add so much flavor. Its the only additional ingredient I added and I’m pleasantly surprised.
Any time you’re cooking and following a recipe, it’s okay to tweak it sometimes! You might surprise yourself and create something new and delicious. Of course, there’s the chance that you’ll botch it totally (which I’ve done plenty of times), but there’s also the chance that you’ll rock it and feel like Top Chef – from the show 🙂
Here we go, a SOUPer simple recipe that is healthy (of course) and cooks up in no time!
Let’s get cooking!
Prep Time: 5 mintutes
Cook Time: 50 minutes
Total Time: 55 minutes
Feeds: 4 people
2 Sweet Potatoes, diced into 1/2 inch pieces
2 Leeks, cleaned and cut finely
4 links of Andouille Sausage, chopped – (I use Aidell’s Andouille Sausage)
1 White Onion, diced
1 Tbsp Minced Garlic
1 Tbsp Organic Extra Virgin Olive Oil
1- 48 oz. Container of Chicken Broth
1 Tbsp Sea Salt
1 Tsp Black Pepper
1 Tsp Garlic Powder
1/2 Tsp Cayenne Powder
1 Tbsp Cumin
- Heat olive oil in a large pot.
- Chop and prepare all vegetables. Add sweet potatoes, leeks, onions, and garlic to olive oil and sauté on medium heat about 10 minutes.
- Add andouille sausage, chicken broth, and seasonings and bring to a boil.
- Reduce to a simmer and cook on medium/low for about 40 minutes, stirring occasionally.
- Remove from heat and serve! Enjoy!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,