Colorful garden vegetable soup with cheese and sausages

Ingredients for 4 servings:

• 3 large potatoes, waxy
• 3 carrots
• 3 stalk(s) asparagus
• 2 kohlrabi
• 3 spring onions
• 4 sausages, e.g. Vienna sausages or Mettenden
• 1 liter broth, e.g. vegetable broth, possibly from powder
• 1 pack of processed cheese, e.g. cream or herb processed cheese
• salt and pepper
• some oil, neutral
• some parsley for garnishing

Instructions

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

without sausages it is vegetarian

Peel and chop all vegetables. Dice the potatoes and kohlrabi, slice the carrots and spring onions, and cut the asparagus spears into pieces about 2-3 cm long, depending on their length. Slice the sausages as well. Measure the broth and heat it. In a large pot, sauté the white parts of the spring onions in a little oil until golden brown. Then add the potato cubes, carrot slices, and kohlrabi cubes. Pour in the hot broth and simmer gently for about 15-20 minutes. The vegetables should still have some bite. Taste! After 15 minutes, add the green onion pieces and the asparagus pieces, without the tips, and season the broth to taste. Finally, melt the cheese in the soup. Add the asparagus tips and sausage slices to the soup and heat through. Season again to taste and garnish with parsley, if desired. The soup is easy to prepare and can also be frozen. I’ve also used frozen asparagus pieces, and it works great. Without the sausage, it’s a delicious vegetarian soup.