Not Your Average Potato Soup

"This recipe 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 started with a few staples that any good potato soup should contain — potatoes and carrots — 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."
photo by Sigrun S. photo by Sigrun S.
photo by Sigrun S.
Ready In:




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

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I love to cook just about anything. I tend to gravitate primarily towards Asian and Mediterranean cuisine. Sustainability in our food system is very important to me, which of course also translates into my recipes. My partner and my daughter are the primary guinea pigs for my cooking. They laugh when I say that I will make something simple and quick ? more often than not we eat dinner about 1 1/2 hours later. Cooking and baking is therapeutic for me, and I love to share my culinary inspirations and musings.
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