Today I visited the Union Square Farmers’ Market for a recipe inspiration. There were so many beautiful, colorful fruits and vegetables that I was mesmerized to purchase about $30 worth of vegetables. I have to say I will be preparing soups for the next few days! But that’s great, because I love soup and with this gorgeous Fall weather we are experiencing, soup will be a great compliment!

At the Farmers’ Market there were your usual, tomatoes, peppers, garlic and pumpkins but I came across some gorgeous vegetables I have never seen before. (Recipes to follow using those veggies). Then I came across a vendor that I have passed by numerous times selling meats. https://www.facebook.com/QuattrosFarm It caught my attention because I was very hungry at this point and figured that would be interesting and satisfying to prepare and eat. First I was going to purchase the duck breast and make a vegetable duck soup, Asian style. But as I was browsing their items there were these 2 men that were purchasing a fully cooked “smoked pheasant sausage.”

They couldn’t stop raving about how delicious and wonderful it was. The one man started to eat it right there at the stand. He highly recommended it. And that brought back memories of my uncle Tibor’s butcher chop. He used to make his own sausages, Slim Jims’ and everything else you would purchase at a butcher shop. Everything was so fresh and delicious. We would make a trip to his store every Friday, visit, eat some yummy treats and head home with more delicious food. Since this brought back those memories, I opted for the sausage. But I will definitely return for the duck breast.

As I was meandering through the Farmers’ Market I came across these gorgeous, organic red cabbages and a colorful array of potatoes. I purchased some petite French fingerling, purple and Austrian Crescent potatoes. Wow, just look at how beautiful they are!

They were a great addition to my soup recipe adding in a creamy texture with additional pop of color. Colorful food is packed with vitamins and nutrients that our bodies need to stay healthy. And this soup is full of them. The red cabbage contains vitamin C, no fat, antioxidants, great for eye health, great for fighting Alzheimer’s and cancer and contains only 22 calories in 1 cup. Antioxidant-rich purple potatoes offer loads of health benefits, including regulating blood pressure, preventing blood clots and improving endurance. The sausage provides B vitamins and protein that is great for muscle growth. Umm, yes, this is a kick-ass soup-meal. Because the pheasant sausage was smoked (And super delicious) the soup had a smokey flavor which was amazing! So keep in mind, if you opt for a sausage, the soup will take on the flavor of the sausage. But if you want to keep it vegan, just don’t add the sausage or use a vegan sausage and substitute with a vegetable stock. Very simple.

So, with that said, in order for any recipe to work well you have to be prepared. I always say, prep your ingredients first. If you have a recipe to follow, read it over twice. Have all of your ingredients, cleaned, chopped, measured out into bowls or small containers and ready to go. That way you won’t miss any ingredients or burn anything. since you forgot to chop something. Then read the recipe again to make sure you did’t forget an ingredient. It’s how a professional kitchen operates. And be careful with your chopping and cutting. Unless you are a professionally trained chef with trained knife skills, please take your time in cutting food, especially the cabbage for this recipe. It’s not a race and safety and cleanliness is always key in any kitchen.

 

In this recipe I used the  smoked pheasant sausage, I purchased at the Farmers’ Market, but you can use any other sausage, even a vegan sausage and this will become a vegan recipe since all of the other ingredients are vegetables.

So, here is the recipe, I hope you enjoy it and please post a comment. As always, Enjoy!

Red Cabbage Potato & Sausage Soup

Ingredients: Serves 4

• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 2 stalks celery, diced
• 2 cloves fresh garlic, minced
• 1 small head red cabbage, diced into 1 inch pieces
• 1 pound potatoes, cubed
• salt & pepper to season
• 6 cups chicken stock (if preparing vegetarian/vegan use vegetable stock)
• 1 bay leaf
• 1 1/2 teaspoons dried thyme
• 2 sausage links, cut 1/4 inch thick on a bias (vegan sausage for vegan recipe)

Preparation:

In a stockpot heat over a medium high heat 1 tablespoon of the oil. Then add the diced onion and celery. Saute for 4 minutes, stirring frequently. Add in the garlic and saute for 30 more seconds.

Add in the red cabbage, potatoes and stock. Stir to combine. Pop in the bay leaf and sprinkle in the dried thyme. Give it a good stir and bring to a boil. Now lower the heat to a pleasant, gentle simmer  for the next 20 minutes, giving it a stir every now and then.

While the soup is simmering, place a skillet on another burner over a medium high heat. Drizzle the remaining 1 tablespoon oil and let it get hot. Carefully add in the cut sausage pieces and allow to form a crispy crust, about 4 minutes. Using tongs or a fork (I prefer the tongs) turn the pieces over to create the same crispy goodness on the other side, about 4 minutes. Remove and set aside onto a paper towel lined plate.

After the 20 minutes of gentle simmering, add in the sausages. Remove the bay leaf . 

Taste if it needs more salt or pepper and add accordingly.

Ladle the soup into bowls and serve with some good, crusty bread (If you so desire)