Time: 20 mins, Serves: 4
Ingredients
- 1 box FRY’S BRAAI STYLE SAUSAGES, sliced into 4 pieces each
- 30ml olive oil
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 6 carrots sliced
- 4 potatoes peeled and cut into 3cm cubes
- 3 large stalks celery finely chopped + 1 cup celery leaves
- 1 x 410g tin chopped tomatoes
- 800ml vegetable stock
- 1 red chilli finely chopped
- medium butternut peeled
- Oil for deep-frying
- Salt & Pepper
Method
- Heat oil for deep frying.
- Heat the olive oil in a large pot, fry the onions for 3 minutes then add the garlic, chilli, celery and carrots, cook for a further 3 minutes.
- Add the potatoes, tinned tomatoes and stock and season well with salt and pepper.
- Bring to the boil and allow to simmer for 40 minutes.
- Peel long strips of butternut and deep fry for 3-4 minutes or until dark golden.
- Drain on paper towel and season with salt.
- Check seasoning of the soup and add the FRY’S BRAAI STYLE SAUSAGES, simmer for a further 10 minutes.
- Serve the soup with butternut crisps on the side.
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