Indiabite – Food Recipes

Ingredients (serves 4)

• 2 tbs olive oil
• 2 fresh Italian-style sausages
• 2 leeks, trimmed, chopped and washed
• 2 garlic cloves, crushed
• 2 tsp dried oregano
• 2 tsp dried basil
• 6 chat (new) potatoes, unpeeled and halved
• 2 carrots, peeled, cut into batons 1.5cm in diameter and 4cm long
• 2 celery sticks, chopped
• 1 400g can peeled whole tomatoes, drained and chopped
• 750mls (3 cups) beef stock
• 250mls (1 cup) water
• 2 zucchini, cut diagonally in 1cm-thick slices
• Salt and freshly ground black pepper
• Shaved parmesan, to garnish
• Continental parsley sprigs, to garnish

Method

1. Heat 1 tbs of the olive oil in a large saucepan over a medium heat and fry the sausages for about 8 minutes or until cooked through and browned. Remove sausages from the saucepan and drain on paper towel.
2. Heat remaining 1 tbs olive oil in the saucepan over a medium heat and cook leek, garlic, oregano and basil for 5 minutes or until the leek is soft.
3. Add the potatoes and cook for 8 minutes, stirring constantly. Add carrot, celery and tomatoes and stir to combine. Add beef stock and water, bring to boil over medium heat, then reduce to a simmer.
4. Cut the sausages diagonally into 2cm-thick slices and add to the soup with the zucchini. Simmer for about 5 minutes or until the vegetables are tender. Season to taste with salt and pepper.
5. Serve garnished with shaved parmesan and parsley sprigs.

Notes & tips

• Accompanied by a green salad and some crusty wood-fired bread, this soup makes for a winter meal to remember.
• Drink suggestion: Penfolds Koonunga Hill Red 1994