Hearty potato soup with Cabanossi chips

Ingredients for 4 servings:

• 1 onion(s)
• 750 g potatoes
• 2 large carrots
• 250 g celeriac
• 1 tbsp oil
• 2 tsp vegetable broth
• 150 g Cabanossi
• 4 stalks of parsley
• 1 tsp oil
• salt and pepper
• nutmeg
• 1 liter of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely dice the onion. Clean and peel the potatoes and vegetables, wash them, and then dice them. Heat 1 tablespoon of oil in a large pot. Sauté the diced onion and vegetables for about 4 minutes. Add 1 liter of water, bring to a boil, and stir in the broth. Cover and simmer for about 15 minutes. Meanwhile, thinly slice the Cabanossi. Heat 1 teaspoon of oil in a pan and fry the sausage slices until crispy. Remove and drain on kitchen paper. Wash the parsley, shake dry, and chop. Mash the soup with a potato masher or puree with a hand blender. Season to taste with salt, pepper, and nutmeg. Serve the soup with the Cabanossi chips and sprinkle with parsley.