Classic turnip soup

Ingredients for 6 servings:

• 1 large turnip(s)
• 1 large onion(s)
• 2 garlic cloves
• 6 large carrots
• 5 large potatoes, waxy
• 1 large head of fennel
• 1 stalk(s) leek
• 1 pack of ham cubes, approx. 125 g
• 2 packs of Mettenden sausages, approx. 4 pieces
• 1 tbsp olive oil
• 1 ½ liters of water
• 3 tbsp, heaped caraway seeds, whole
• 2 tbsp beet syrup
• 2 tbsp vegetable stock powder
• some black pepper, freshly ground
• some cream
• 1 bunch of dill
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Peel the swede with a large knife, halve it, slice it, then cut it into 3-4 cm cubes. Dice the onion and garlic. Heat a tablespoon of olive oil in a medium-sized saucepan. First, fry the ham cubes with the swede cubes, then add the onion and garlic. Add the water and bring to a boil. Wash and trim the remaining vegetables. Peel the carrots and potatoes. Dice the chopped fennel, leek, carrots, and potatoes or cut them into slightly thicker round slices and add them. Add the vegetable stock. Add the caraway seeds and stir in the beetroot syrup. Slice the smoked Mettwurst sausage ends and add them. Cook until tender. Season with pepper. Thicken with a little cream and serve with fresh flat-leaf parsley and fresh dill.