Vegetable soup "Across the garden"

Ingredients for 6 servings:

• 1 large kohlrabi
• 4 carrots
• 1 leek(s)
• 1 large onion(s)
• 4 tomatoes
• 4 large potatoes
• 1 small zucchini
• 4 Mettenden
• some oil for frying
• 1 garlic clove(s)
• 2 liters of vegetable broth
• 1 bay leaf
• 1 tbsp tomato paste
• marjoram
• savory
• 1 m.-large celeriac with stems and leaves
• salt and pepper
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• possibly cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean and dice the root vegetables. Peel and finely dice the onion. Clean the leek and cut into half rings. Blanch the tomatoes, peel them, and chop them finely. Peel and dice the potatoes. Quarter the zucchini and cut them into cubes. Slice the Mettwurst. Heat the oil in a saucepan. Sauté the Mettwurst slices and diced onion. Press in the garlic, add the diced vegetables, and sauté. Add the stock and bring to a boil. Add the diced potatoes, bay leaf, diced tomato paste, and herbs. Finely chop the celery, including the green parts and stems. Chop the kohlrabi leaves, if desired, and add them. Simmer over low heat until the vegetables are tender. Season to taste with salt, pepper, soy sauce, and balsamic vinegar. Thicken if desired with cornstarch dissolved in cold water.