Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)

 

Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)
This Cabbage, Sausage and Potato Soup recipe is a hearty and comforting, soup that has the best of savoury flavours. Using the Instant Pot, you can have this on the table in less than 30 minutes. Bonus it is just as tasty the next day.
Source:
Recipe type: Soup
Serves: 3-4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 hot Italian sausages*, sliced into bite-sized pieces
  • 1 tablespoons extra-virgin olive oil
  • ½ medium onion, chopped
  • 1 medium carrots, peeled and cut into ½ “pieces
  • ½ small green cabbage, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 5 cups chicken or vegetable stock
  • 5 -6 baby potatoes, cut in half
  • ½ sweet green or red pepper
  • 2 teaspoons dried Italian seasoning,
  • ½ teaspoon celery salt
  • 1 bay leaf
  • 1 tablespoon fish sauce **
  • Kosher salt and freshly-cracked black pepper
Directions
  1. Set Instant Pot to the sauté setting when the display shows hot add the oil. When the oil begins to shimmer; add the sausage to the Instant Pot.
  2. Cook for two to 3 minutes then add onion.
  3. Continue to cook a few more minutes until onion is translucent and just starting to brown in a few places.
  4. Add the garlic cook for one more minute.
  5. Pour in chicken broth and stir to loosen any browned bits.
  6. Add all the seasoning except the fish sauce and salt
  7. Add cut up potatoes.
  8. Turn the Instant Pot off.
  9. Close lid making sure vent is closed.
  10. Cook on High Pressure for 6 minutes.
  11. Do a Quick Release of Pressure, open lid, add chopped cabbage, carrots, sweet Pepper and stir well.
  12. Close lid, again making sure vent is closed.
  13. Cook on high 5 more minutes.
  14. Do a Quick Release of Pressure, open lid, add the fish sauce** and season to taste with freshly ground black pepper. As Fish sauce is quite salty, you may not need to add additional salt.
Notes
** Fish Sauce although can smell pungent when combined with other ingredients such as herbs’ it mellows out and adds a rich and savoury umami–richness to a dish.

 

Chinese Bok Choy Sausage Soup

Chinese Bok Choy Sausage Soup
A delicious & flavourful soup. Low in Calories with a touch of spice
Source:
Serves: 5 servings
Ingredients
  • 8-10 Mushrooms or ½ cup dried mushrooms, chopped
  • 4 bunches Baby Bok Choy chopped
  • 2 Italian Sausages (casing removed and Crumbled)
  • 4 Green Onions, diced
  • 1 Habanero pepper or Serrano pepper, chopped fine
  • 1½ teaspoons Ginger, grated
  • 3 cloves Garlic, crushed
  • 2 Tablespoons Sherry
  • 3 Tablespoons Soy Sauce
  • 4 cups Chicken Broth no or low sodium
  • 1 cup water
  • 2 teaspoons fish sauce
  • Salt and a few twists of Black Pepper to taste
Directions
  1. If using dried mushrooms soak in water for 15 minutes
  2. In a large Dutch oven Cook the crumbled sausage until browned remove and set aside
  3. Sauté mushrooms till golden.
  4. Add the chopped green onions and sauté for 2 minutes.
  5. Add the garlic and ginger and sauté for an additional minute.
  6. Add the sherry to the pan and deglaze (Cook) about 1 minute, stirring to bring up the brown bits on the bottom of the pan.
  7. Add Bok Choy and sauté till limp.
  8. Add remaining ingredients except the fish sauce and simmer on low for 30 minutes.
  9. When done take off heat and add the fish sauce.
Notes
For even fewer calories use Turkey Sausage.
If you would like it a little spicier use hot Italian Sausages
Nutrition Information
Serving size: 380 g Calories: 198 Carbohydrates: 5.9 Protein: 10.4

 

RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: