This spiced soup makes a filling lunch or warming supper served with crusty bread. Hot chilli powder is essential to give the soup a good fiery flavour, and if you need an extra boost of heat add a splash of hot chilli sauce 10mins before the end of the cooking time. Don’t season the soup until it is cooked and then add salt and pepper sparingly as the smoked pork sausage is quite highly seasoned. This soup will keep for 2 days in the fridge or for up to 2 months in the freezer.
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