Carrot Blossom Stew

Peel the carrots with the peeler, scrape 2 into 1 decorative blade with the vegetable blossom scraper and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel, wash and dice the parsnips and potatoes. (Here with a kitchen helper from Genius). Peel the onions and finely dice them. Heat the butter (2 tablespoons) in a high saucepan and fry the vegetables (onion cubes, carrot blossom slices, the carrot scraped, potato cubes and parsnips) in it, deglaze with the broth (1 liter), salt (1 teaspoon), add the cut sausage slices and Cover and cook / simmer for approx. 25 minutes. Season with sweet soy sauce (1 tbsp), salt (1 pinch), pepper (1 pinch) and sugar (1 pinch) and serve. Sprinkle with chopped parsley if necessary. Soup is also easy to freeze.