Week Eighteen: Everything In The Share + Sausage Soup

It’s cooler now for real, so it’s time to dig into the Big Ole Soups catalogue! We’ve made this soup twice now with slightly different vegetables but always the same base, and it’s hearty and delicious and comes together in a trice. There’s not much else to say about it except I’m SO GLAD IT’S SOUP SEASON.

Everything In The Share + Sausage Soup


  • 1-3 pinches coriander, cumin, basil, paprika/smoked paprika, cayenne, etc to taste
  • 2-3 tbsp olive oil and/or neutral cooking oil
  • 2-3 sticks thyme added at various stages throughout
  • 3-4 sausages of your choosing chopped or removed from casing
  • 4-5 potatoes chopped
  • 1 share's worth carrots OR 1 whole small butternut squash peeled and chopped
  • 2 tbsp white wine or lemon juice white wine adds a little maturity to the flavour, lemon brightens it up overall, and they both work really well with the fresh thyme. follow your heart and availabilities!
  • 2 cups chicken/vegetable broth OR water
  • 1 can diced tomatoes OR chop up your share's tomatoes and cook them down a fair bit
  • 1 bag baby kale/spinach OR 4-5 leaves big kale OR all of the above for a greener soup


  1. get a big pot and toss the oil and spices, including fresh thyme, in the bottom of it, and heat it to medium heat

  2. once the spices are aromatic, toss the sausage in there and stir until just a little sizzly

  3. add potatoes and carrots and/or squash and stir. throw some more thyme in there, why not.

  4. toss the wine/lemon juice in and cook for just a bit longer, until the carrots or squash look bright

  5. add diced tomatoes and broth/water, then cook until all veg are soft for a fork. salt to taste.

  6. toss the spinach/kale in and cook a bit longer on a lower heat- this is definitely a soup that gets better the next day, but if you give it a good hour simmering on the stove from start to finish, the flavours should incorporate well. you might find you need more salt and seasoning if you're using squash instead of carrot, because it's a sweeter and more absorptive veggie. but i trust you. you're a good chef. believe in yourself!

  7. serve with some fresh thyme, if you like. so aromatic, so amazing.