Ingredients
- 1 pack of little sausages - try dried Italian
- 2T oil
- 3 onions
- 800g pumpkin
- 250g celery
- 3 bay leaves
- 1t fresh thyme
- 2t fresh rosemary
- 2x400g cans of cannellini beans including liquid
- (or 1 cup of haricot beans soaked then cooked for 1 hour)
- 500ml water
- 20 de-pitted kalamata olives
- 75ml of liquid from in with the olives (or 45ml water, 1T lemon juice and 1T fish sauce)
- 30ml fish sauce
- 30ml lemon juice
- 1t fresh ground white pepper (of black if you don't have white)
- ½ cup frozen peas
- 3T~½ cup parsley chopped
Bradosa
Method
- Chop the sausages into wee rounds then fry in the oil in a large pot
- Once they are browned, put in the finely chopped onion, celery, herbs and chunks of pumpkin
- Lid on for 40 minutes, on a low heat
- Stir and check occasionally
- Add the olives, beans (with their cooking or can liquid) and water
- Bring to the boil
- Add the fish sauce and stir then add lemon juice and parsley and peas
- Eat and enjoy
Comments
This is a hearty winter soup that has the flavour of being long cooked but is made in an hour or so. Serves about 4 hungry people.
Thanks to McArthurs Berry Farm for the pumpkin and celery, Brydone Growers for the onions, and Havoc Pork for the sausages used in the demonstration.
If you would like to download a printable version of this recipe, please click here
