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Ingredients
1 tbsp olive oil
200g smoked sausage, sliced
1 onion, diced
3 garlic cloves, minced
1 leek, white only, cut into half rounds
3 carrots, peeled and chopped
1/4 of a green cabbage, shredded
150g potatoes, peeled and cubed
6 cups bone broth
1 bay leaf
5 thyme sprigs
1 tsp of salt
pepper to taste
Instructions
Step 1
Add the olive oil to a large pot over medium heat. When the oil is sizzling, add the sausage and cook for 3 minutes on each side until golden.
Step 2
Add the onion and garlic and cook for 3 minutes until translucent.
Step 3
Add the leek and cook another 3 minutes until slightly softened.
Step 4
Add the chopped carrots and shredded cabbage cook for 3 minutes.
Step 5
Finish by adding the cubed potatoes, the stock, bay leaf and thyme. The broth should just cover the vegetables.
Step 6
Cover with a lid and simmer for 45 minutes until the potatoes are fork-tender but not falling apart. Serve and enjoy!
Note: I highly recommend selecting a salty smoked sausage.