Post ID: 444


Last night’s dinner had to fit two requirements — it had to be relatively quick to make, and I had some potatoes that I wanted to use up. I originally consulted one of my favorite German recipe sites, for ideas, and quickly found a recipe that sounded appealing. Since we are trying to eat mostly vegetarian, I used a vegetarian chorizo made by Lightlife. You can easily use regular chorizo, kielbasa or any other smoked sausage instead. In the end, I only kept three of the original recipe’s ingredients — potatoes, carrots and peas — the rest were vegetables and spices that I felt would be complementary flavors, which indeed they were. I hope you enjoy this as much as we did.



8 medium sized yukon gold potatoes (about 1 3/4 pounds) 
4 vegetarian chorizo sausages (12 ounces)
1 medium sized fennel bulb
3 medium sized carrots
2 medium sized turnips
4 tablespoons extra virgin olive oil
1/4 cup dry white wine
4 cups  vegetable broth
1 can coconut milk
13 ounces frozen peas
2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon garam marsala
1/2 teaspoon turmeric
salt and fresh ground black pepper to taste
2 tablespoons chopped chives or parsley

How is this sustainable ?

This soup was made with at least 80% fresh ingredients. I used organic coconut milk, and non-GMO Project verified vegan/vegetarian chorizo. 

This recipe is a great example of how you can make a healthy and sustainable meal, buying fresh vegetables at your regular supermarket (of course, we all wish we could afford all organic, all the time) and using organic products for the processed ingredients. The total cost for this meal that has 8 servings was under $20. 


  1. Peel and wash potatoes, then cut into cubes.
  2. Wash carrots, turnips and fennel, then cut in small pieces.
  3. Slice the sausages.
  4. In a large pot, heat 2 tablespoons of the olive oil, and then sauté the vegetables for about 2-3 minutes.
  5. Add the wine and the vegetable broth and bring to a boil.
  6. Turn heat to low and let simmer for about 15-20 minutes.
  7. Purée the soup with an immersion blender (or use a regular blender or food processor).
  8. Return the pot to the burner and add and mix in the coconut milk.
  9. Continue simmering for another 10 minutes. 
  10. Add the peas about 5 minutes before the end.
  11. While the soup is simmering, heat the remaining 2 tablespoons olive oil in a frying pan.
  12. Sauté the sausages for about 4-5 minutes at medium heat.
  13. Add sausages to the soup.
  14. Add celery salt, garlic powder, garam masala, turmeric, salt and pepper. Adjust to taste as needed.
  15. Serve with a garnish of chopped chives or parsley.
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