Not Your Average Potato Soup - cooking recipe

Ingredients

8 medium sized yukon gold potatoes (about 1 3/4 pounds)
4 vegetarian chorizo sausages (12 ounces)
1 medium sized fennel bulb
3 medium sized carrots
2 medium sized turnips
4 tablespoons extra virgin olive oil
1/4 cup dry white wine
4 cups vegetable broth
1 (13 1/2 ounce) can coconut milk
13 ounces frozen peas
2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon garam masala
1/2 teaspoon turmeric
salt & freshly ground black pepper
2 tablespoons chopped chives or 2 tablespoons parsley

Preparation

Peel and wash potatoes, then cut into cubes.
Wash carrots, turnips and fennel, then cut in small pieces.
Slice the sausages.
In a large pot, heat 2 tablespoons of the olive oil, and then saute the vegetables for about 2-3 minutes.
Add the wine and the vegetable broth and bring to a boil.
Turn heat to low and let simmer for about 15-20 minutes.
Puree the soup with an immersion blender (or use a regular blender or food processor).
Return the pot to the burner and add and mix in the coconut milk.
Continue simmering for another 10 minutes.
Add the peas about 5 minutes before the end.
While the soup is simmering, heat the remaining 2 tablespoons olive oil in a frying pan.
Saute the sausages for about 4-5 minutes at medium heat.
Add sausages to the soup.
Add celery salt, garlic powder, garam masala, turmeric, salt and pepper. Adjust to taste as needed.
Serve with a garnish of chopped chives or parsley.