Ingredients
- 1 onion
- 1 carrot
- 2 cloves garlic
- 1 pkt venison and thyme sausages from Wild Smokehouse
- 3 heaped dessert spoons of tomato paste
- 1.4 litre chicken stock
- 350g cabbage
- 1 tbsp fresh thyme
- 1 tsp dried basil
- Salt
- Pepper
- Olive oil
- 1 tin cannellini beans
- Parsley
Cabbage, white bean and venison sausage soup
Method
- In a food processor place the carrot, onion and garlic and finely chop Heat a large pot on high heat
- Add a drizzle of olive oil, squeeze the sausages out of the casings straight in to the pot in marble sized pieces that form rough meatballs Brown the sausage pieces and then add the finely chopped vegetables, continue to cook for 2-3 minutes before addin
- Continue to simmer until the cabbage is cooked Drain and rinse the cannellini beans and add to the soup
- Season with salt and pepper to taste and garnish with a handful of fresh finely chopped parsley
