Anddddd we’re back with the soups again. This soup is a childhood favorite. Growing up, my family has always loved to cook. My mom’s side of the family is super Italian, so spaghetti and meatballs is their specialty (best I’ve ever had). My dad’s side of the family is more Cajun/Creole, cooking Jambulaya, Gumbo, Oyster Soups, Rice & Gravy, all the guuuuuuds – basically they love spice and I love that they love spice.
This is a recipe that I first tasted years back at my hunting camp. It was Thanksgiving and my entire dad’s side of the family came up to our deer lease to spend some time together and hunt over the holidays. My Aunt Cindy actually made a variation of this soup and I FELL IN LOVE. It’s so flavorful and amazing and contains simple ingredients. The original recipe of this soup is a bit thinner than this recipe, but I like mine thick so I added less chicken broth. Adjust to your liking!
I cleaned up the recipe using organic sweet potatoes, sugar free chicken broth, and a clean version of Andouille Sausage put out by one of my favorite brands, Aidell’s! Scroll down for the full recipe.
2 Tbsp Organic Extra Virgin Olive Oil
4 Large Sweet Potatoes, peeled and cubed
1 Large Onion, chopped
1 Tbsp Fresh Garlic, minced
4 Links of Andouille Sausage, cut into 1/2 inch thick circles (I used Aidelle’s)
2 Tbsp Salt Free Cajun Seasoning (sea salt, red pepper, black pepper, garlic powder)1
1-48 oz. Container of Chicken Broth, sugar free & low sodium
- In a large pot, heat olive oil on medium heat. Add onions and garlic and cook until transparent; about 5 minutes.
- Add in sweet potatoes, seasonings, and chicken broth and bring to a boil.
- Cook on medium heat until sweet potatoes are soft, about 30-45 minutes.
- While potatoes are boiling, sauté andouille sausage pieces on a pan until crispy and a bit of oil has formed in the bottom of the pan.
- Transfer half of the sausages to a bowl for later, and put the other half along with the oils and bits in the pan into the cooking sweet potato mixture.
- Once potatoes are softened, blend your soup either in a blender, food processor, or with an immersion blender (which is easiest).
- Once soup is a smooth texture, add the rest of your andouille sausage pieces to the soup, and SERVE!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,