Fry off the diced sausage in a little oil in a large stock pot until cooked, then remove with a slotted spoon and let drain on some kitchen towel
Add the vegetables to the pot and fry off for a few minutes, then add in the water, stock and seasonings and bring to the boil. Put the lid on and turn the heat down to a simmer for 35 - 40 minutes or until the vegetables are soft
Let cool slightly then whizz the soup through a blender in batches until smooth. Return to the pan, stir in the coconut milk and add back in the pieces of chopped sausage. Heat through, season well to taste and serve! Yields around 4 litres
The type of sausage you use will determine the seasoning you need. For example I have used chorizo this time and so I added plenty of black pepper and a tsp of smoked paprika to finish my soup
