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

Instructions

1. Peel and wash potatoes, then cut into cubes.

2. Wash carrots, turnips and fennel, then cut in small pieces.

3. Slice the sausages.

4. In a large pot, heat 2 tablespoons of the olive oil, and then sauté the vegetables for about 2-3 minutes.

5. Add the wine and the vegetable broth and bring to a boil.

6. Turn heat to low and let simmer for about 15-20 minutes.

7. Purée the soup with an immersion blender (or use a regular blender or food processor).

8. Return the pot to the burner and add and mix in the coconut milk.

9. Continue simmering for another 10 minutes.

10. Add the peas about 5 minutes before the end.

11. While the soup is simmering, heat the remaining 2 tablespoons olive oil in a frying pan.

12. Sauté the sausages for about 4-5 minutes at medium heat.

13. Add sausages to the soup.

14. Add celery salt, garlic powder, garam masala, turmeric, salt and pepper. Adjust to taste as needed.

15. Serve with a garnish of chopped chives or parsley.