Roasted Sweet-potato & Sausage Soup

A thick, richly coloured soup. Filling enough not to need a side, but also great with avo & cheese bread. Feeds 2 adults & 2 preschoolers as a main.

2 large roasted sweet-potatoes (scooped out of their skins)
1 medium roasted potato (or 2-3 baby potatoes) also skinned after roasting
5-10 cm of cooked sausage (peeled & sliced)
1 L sausage stock (made by adding boiling water to the pan after cooking the sausage. Stir & cook slightly till the pan is clean & the juices are dissolved. Refrigerate for up to 3 days)
1 spring onion (finely chopped)

Heat all the ingredients together until they make a beautiful hot, thick soup.
You can blend if a smooth texture is preferred.

Tips:
-Make sausage & roast veg the day or 2 before & just make a little extra to keep for the soup.
-I like to use a strong flavoured sausage like kudu ‘worse’ or boereworse because the sausage is the source of flavour. If, like me you are sensitive to additives, be careful to check the sausage contents carefully!
-if you are in a hurry, you can boil or steam the veg, but there will be less flavour, and the texture will be more watery.

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