Noodle – vegetable – stew with sausages

Ingredients for 4 servings:

• 200 g carrot(s)
• 2 small zucchini
• 1 m.-large kohlrabi
• 1 piece(s) celeriac
• 4 spring onions
• 1 bell pepper(s), yellow
• 2 tbsp oil
• 750 ml vegetable stock
• 100 g peas, frozen
• 200 g noodles (soup noodles)
• 4 sausages (Wiener)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the carrots and slice them thinly. Wash the zucchini, trimming off the stems and flower ends, and slice them like the carrots. Peel the kohlrabi thickly with a knife, quarter them, and slice the quarters. Peel the celery root thickly and dice them small. Wash the spring onions and slice the white and some of the green parts. Wash the bell pepper, halve them, and remove the stem, seeds, and white inner membranes. Cut the halves into strips and cut these in half crosswise. Heat the oil in a saucepan over medium heat, add the vegetables, and fry for 10 minutes. Stir constantly; do not allow them to brown. Pour in the vegetable stock and bring to a boil. Cover the soup and simmer for about 20 minutes. Add the peas and pasta, and continue cooking until the pasta is tender. Slice the sausages. Remove the soup from the heat and let the sausage slices warm up.