Vegetable soup from the Dutch oven

Ingredients for 6 servings:

• 8 m.-sized potatoes
• 1 bunch of carrots
• 2 large onions
• 400 g mushrooms
• 3 m.-large bell pepper(s), red
• 2 m.-large zucchini
• 1 m.-large cauliflower
• 1 small pointed cabbage
• 6 Mettwurst
• ¼ celeriac
• 1 bunch of nettles, optional
• 250 ml white wine
• 1 bouquet of herbs (e.g. rosemary, marjoram, sage, mint and basil)
• e.g. olive oil
• salt and pepper
• Paprika powder

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Clean the potatoes, carrots, mushrooms, bell peppers, zucchini, celery, and pointed cabbage and cut into bite-sized pieces. Dice the onions, not too finely, and finely chop the garlic. Divide the cauliflower into florets. Make a bouquet of herbs from the rosemary, marjoram, sage, mint, and basil from the garden. Cut the Mettwurst sausages into fairly small pieces. Build a strong fire in a fire bowl. Add some briquettes if desired. Place the Dutch oven over the embers and heat the olive oil. Sauté the Mettwurst sausages and onions in the pot. Then add the potatoes, carrots, and celery and fry for about 5 minutes. Add the mushrooms, bell peppers, garlic, and pointed cabbage and fry for another 5 minutes. Deglaze the vegetables with the white wine and pour in water until covered. Add the bouquet of herbs. When the liquid boils, add the zucchini pieces and cauliflower florets and bring to a boil. Season with paprika, salt, and pepper. Cover and place the Dutch oven next to the embers. After about 20 minutes, add the nettles and let it steep for another 10 minutes. Season again with salt, pepper, and paprika. Enjoy with baguette, homemade flatbread, or stick bread from the fire.