Cleaver’s Organic Beef Sausages are the star ingredient in this hearty soup from Pete Evans that’s sure to be a family favourite!

Serves: 6
Prep: 15 mins
Cook: 50 mins

  • 1 tablespoon coconut oil or good quality animal fat
  • 6 paleo beef sausages
  • 2 onions, chopped
  • 2 slices of rindless bacon, chopped
  • 3 garlic cloves, sliced
  • 2 celery stalks, sliced
  • 2 carrots, cut into 5 mm slices
  • 1 turnip, cut into 1 cm cubes
  • 3 litres Beef or Chicken Bone Broth
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 2 zucchini, cut into 1 cm cubes
  • 300g pumpkin, cut into 2 cm pieces
  • 2 large handfuls of silverbeet leaves, stalks removed, roughly chopped
  • sea salt and freshly ground black pepper
  • juice of 1 lemon

  1. Heat the oil or fat in a large saucepan over medium–high heat. Add the sausages and cook for 8 minutes, turning occasionally to brown all over and cooked through.
  2. Remove from the pan and, when cool enough to handle, cut into 2cm pieces.
  3. Reduce the heat to medium, add the onion and bacon to the pan and cook, stirring often, for 5 minutes until soft. Add the garlic, celery, carrot and turnip. Pour in the broth, stir in the turmeric and cumin and bring to the boil.
  4. Reduce the heat to medium–low, cover and simmer for 15 minutes.
  5. Add the zucchini and pumpkin to the pan and cook for a further 15 minutes, or until the zucchini and pumpkin are soft.
  6. Stir in the silverbeet and sausages and continue to cook for 5 minutes or until heated through.
  7. Season with salt and pepper and stir through the lemon juice. Ladle the soup into warmed bowls and serve.

Watch Pete Evans make Sausage and Vegetable Soup!

Watch Pete Evans whip up a lovely Sausage and Vegetable Soup