Potato, parsnip and savoy cabbage soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 600 g floury potatoes
• 1 carrot(s)
• 250 g parsnip(s)
• 250 g savoy cabbage
• 2 tbsp olive oil
• 1 ¼ liters vegetable broth
• 380 g Vienna sausages
• 1 bunch of chives
• salt and pepper
• nutmeg
• Parmesan, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and finely chop the onion and garlic. Peel and dice the potatoes, carrots, and parsnips. Trim the savoy cabbage, remove the stalks, and cut the cabbage into thick strips. Heat the oil in a large pot. Sauté the onion and garlic for 1 minute. Add the potatoes, parsnips, carrots, and savoy cabbage and deglaze with the stock. Cover and cook over medium heat for 15 minutes. Then mash lightly with a potato masher. Slice the sausages, add them to the soup, and heat through. Cut the chives into small rolls. Season the soup with salt, pepper, and nutmeg. Sprinkle the chives over the soup and serve. Sprinkle with grated Parmesan cheese, if desired.