A rainy cold day calls for a hearty soup! When I am in the mood for soup, the first thing I do is look at what I have on hand. I look for inspiration in my kitchen! Today, I had bratwurst sausages, sweet potato, an onion, garlic & baby spinach.
This soup is super tasty & a bowl is nice & filling! It isn’t keto, but if you wanted to make it keto, then you could switch the sweet potato to pumpkin, which is low carb. I had the can of organic sweet potato puree on hand from an Instacart delivery mistake, so I used that. Whichever you choose, it adds body to the soup. During a pandemic with so many people unemployed, I don’t believe in wasting food. So I will fit this into my macros over a couple of days.
5 bratwurst sausages
1 tbsp extra virgin olive oil
a splash or two of white wine
15 oz can of sweet potato puree (or 2 mashed medium sweet potatoes)
1 large chopped onion
2 cloves of grated garlic
2 3/4 cups of water
2 cups of chopped spinach
1 sprig of rosemary chopped
1 sprig of sage chopped
1 tbsp ground cinnamon
2 tsp ground cumin
salt and pepper to taste (I used around 1 tsp of salt and 1/2 tsp of black pepper)
You will begin by heating up the stock pot with some olive oil and browning the sausages on medium. Push them out of their casing for this one. The package came with five bratwurst. Sausages are so full of flavor. When they have caramelized, pour two splashes of white wine to deglaze the pan. Add in chopped onions and allow them to soften. Grate two cloves of garlic (or more if you prefer) and add that to the pot.
Add the sweet potatoe puree and the water. Chop a few sage leaves and rosemary to add to that. Add two cups of chopped spinach.
Bring the soup to a boil and then let it simmer for an hour to thicken, stirring occasionally. Season it with salt, pepper, cumin and cinnamon. I gave my measurements, but of course adjust to your personal taste.
I garnished it with a little feta cheese, a light drizzle of extra virgin olive oil and a squeeze of lemon.