Hearty Brussels Sprout Soup

Ingredients for 12 servings:

• 500 g Brussels sprouts, fresh
• 400 g potatoes
• 300 g carrot(s), fresh
• 1 bunch of soup greens (soup vegetables, root vegetables), fresh
• 1 large onion(s)
• 250 g sausages, Vienna sausages
• 3,000 ml vegetable broth, from instant powder
• 2 bay leaves
• 1 tsp, levelled pepper, mixed from the mill
• 3 tbsp oil, tasteless (e.g. safflower oil)
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetable soup made from fresh ingredients with sausage or vegetarian

The quantities given are guidelines; it’s not important to be exact. Wash and trim the vegetables. Leave the Brussels sprouts whole, peel the potatoes and cut them into bite-sized pieces, slice the carrots, dice the celery, slice the leek, dice the onion, and chop the parsley. Slice the sausages; prepare the vegetable stock. Heat the oil and sauté all the vegetables, except the parsley. Deglaze with hot vegetable stock, add the sausages, season with pepper (no salt!), and simmer gently for 20 minutes over moderate heat, stirring occasionally. Sprinkle with some chopped parsley when serving. Vegetarians can simply omit the sausages.