Sausage and Zucchini Soup
This Sausage and Zucchini Soup recipe is one of my all-time faves and reminds me of something I had as a kid. It’s one from my recipe e-book, “Diabetic to Ketogenic: Heal Yourself With Real Food” and it’s titled, “End of Summer Sausage and Zucchini Soup” because it’s the perfect soup to make at this time of year, on the brink of fall, when the weather stars to be crisp and you want something warm and comforting, yet you STILL have all this zucchini to part with! Not heavy or too light, it’s just right.
The recipe I loved when I was younger included rice, but if you want to be keto/low-carb, so you can just omit it or you can use the riced cauliflower (if you dig that). Pic #2 in this page was from back in 2015 in my pre-keto days, when I made this with brown rice!
INGREDIENTS
1 pound raw bratwurst or other mild sausage (mild Italian links are good)
1 tablespoon olive oil
1/2 medium onion, diced
1 1/2 pounds zucchini and/or yellow summer squash
5 cups chicken or turkey broth
2 cups cauliflower, riced or chopped finely
(optional, the frozen kind works well, too just add it in closer to last)
1/2 jar roasted red pepper strips
Salt & pepper to taste
DIRECTIONS
Wash and slice the zucchini / yellow squash into 1-inch half moon slices.
In a heavy bottomed soup pot set to medium heat on the stove top, heat oil and lightly brown the sausage, about 4-5 minutes
each side. Remove and set aside to cool a few minutes.
Meanwhile, add the onion and sauté until slightly translucent. Add in the sliced the zucchini and cover. Cook until just tender, about 5 minutes.
Cut the sausage into 1/2-inch slices. Add the sausage and sauté until cooked through. Increase the heat to high. Add in a few tablespoons of the broth, scraping gently with a rubber spatula or wooden spoon to remove brown bits from the pan.
Pour in the remaining broth and stir in the cauliflower. Simmer about 5-6 minutes or until cauliflower is fork-tender. Add the red pepper and heat through. Taste for salt and pepper, and serve.
Makes 4 servings.
Keeps well if refrigerated for up to a week, freezes beautifully in airtight containers for a few months, or indefinitely in vacuum-sealed bags.
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