Rich, quick vegetable soup with Cabanossi

Ingredients for 4 servings:

• 3 large potatoes
• 3 carrots
• 1 kohlrabi
• 1 onion(s)
• 1 leek(s)
• ¼ celery
• ¼ cauliflower
• 1 pair of Cabanossi
• 1 liter of water or as needed
• 1 ½ tsp vegetable broth
• possibly salt and pepper
• some olive oil
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

tasty and quick, perfect for the single or cooking-hater

Wash, peel, and chop the onion, leek, and vegetables. I personally like large pieces and the onion and leek in rings, but smaller ones will work too, of course. Place everything in a medium-sized pot and fill with water. The vegetables should be completely covered. Stir in the vegetable stock, bring everything quickly to a boil, and simmer for about 20 minutes. When the vegetables are almost ready, add the Cabanossi, whole or chopped, and let it simmer gently for 5-10 minutes. Add a little olive oil and garnish with fresh parsley. Season to taste with salt, pepper, or more vegetable stock, if desired. Don’t underestimate the Cabanossi—it adds a lot of flavor to the soup.