Sausage and roosterkoek soup

Sausage and roosterkoek soup

Serves 4. Preparation time 10 minutes. Cooking time 30 minutes.

250 g sausage of your choice
2 carrots, chopped
1 big sweet potato, in small cubes
1 onion, chopped
1/2 cup water
1 tin (410 g) chopped tomatoes
6 cups spinach, chopped
2-3 day-old roosterkoek or brown pot bread, crustless and torn into chunks
juice of 1/2 lemon
4 tablespoons basil pesto
1/2 cup olives, pitted and chopped

• Fry the sausage in a pot until browned, remove from the pot and set aside. In the same pot, fry the carrots, sweet potato and onion in the sausage fat for 2 minutes. Add the water and tomatoes and cook for 10 minutes.

• Add the rest of the ingredients, except the pesto and olives, and bring the soup to a boil. Lower the heat, cut the sausage into chunks and return to the pot. Simmer for 10 minutes. Season to taste.

• Serve each bowl with a spoonful of basil pesto and olives.

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