Servings: 4
Preparation time: 15 minutes 
Cooking time: None
Total time: 15 minutes 

Ingredients 

300 g of cooked spicy sausage, sliced into half-moons 
15 ml (1 tbsp) olive oil

1 onion, thinly sliced
2 garlic cloves, minced 
1 green apple (such as Granny Smith), peeled and diced
250 ml (1 cup) sweet potato, peeled and cubed
500 ml (2 cups) chicken or vegetable broth
250 ml (1 cup) water 
5 ml (1 tsp) fresh or dried thyme
2.5 ml (1/2 tsp) smoked paprika
5 ml (1 tsp) honey 
Salt and pepper to taste
A dash of lemon juice, to finish
A little fresh parsley or chives for garnish 

 Instructions

 

1. Sear the sausage
   Heat the olive oil in a saucepan over medium heat. Add the sausage slices and cook until lightly browned. Remove and set aside.

2. Sauté the vegetables and fruit
   In the same pot, cook the onion and garlic for 2–3 minutes. Add the sweet potato and green apple. Sauté for another 5 minutes.

3. Simmer the soup
   Pour in the broth, water, thyme, smoked paprika, honey (if using), salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potato is very tender.

4. Partially blend
   Use an immersion blender to purée about half the soup, so you keep some texture while creating a velvety base.

5. Add the sausage
   Return the sausage slices to the pot. Add a splash of lemon juice to brighten the flavors. Simmer a few more minutes to warm everything through.

6. Serve
   Ladle into bowls and top with fresh herbs.