"Winter Sunshine"--Savory Golden Vegetable Soup

This side-dish soup contains several vegetables, including squash, carrots, parsnips or potato, celery and onion, plus a little sausage. It's flavored with ginger, sage and nutmeg, and has turmeric added for a golden color. It can become a vegetarian soup with a few changes in ingredients.

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Ingredients:

• 1/2 lb. breakfast sausage*
• 1 can lowfat, reduced-sodium chicken broth*
• Cut in bite-size pieces and keep separate:
• 1 cup each--carrots, parsnip (or potato), celery, onion, and squash
• 1 tsp each: ground ginger and ground sage
• 1 pinch each: white pepper, nutmeg, and turmeric**
• 1 can lowfat, reduced-sodium cream of chicken soup*
• 1 Tbsp flour
• 1 scant soup can milk or water

Method

In deep skillet or medium soup pot brown sausage and break up or cut in small pieces. Drain and set aside. Discard excess fat. Bring broth to medium boil in same pot. Add carrots and return to boil. Add each vegetable in order, allowing to come to a boil between items. Add spices and return sausage to pan. Turn down to simmer. In medium bowl whisk a little milk or water with flour. Then add some of the cream soup and whisk. Add liquids alternately, whisking until smooth. Stir mixture carefully into soup pot, return to simmer and stir occasionally for 10 more minutes. Serve with a dollop of sour cream or plain yogurt and sprinkle a little chopped scallion, fresh chives or parsley. Looks like green shoots peeking up from the snow!

Notes: *Makes an excellent vegetarian soup. Substitute vegetarian breakfast links or patties. Use vegetable broth and cream of celery soup. **I use turmeric in many soups, stews, sauces, gravies etc. wherever a golden color is appropriate.

Number of servings: 4-5 servings

Submitted By: StellasBee
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