Colorful potato soup

Ingredients for 4 servings:

• 300 g potatoes, peeled
• 500 ml vegetable stock
• 1 stalk(s) leek
• 2 tbsp butter
• 3 carrots
• 150 g peas, green, fresh or frozen
• 1 pinch of cayenne pepper
• 1 pinch of nutmeg, grated
• Salt
• 1 tsp caraway seeds
• 4 tbsp sweet cream
• 2 tbsp parsley, chopped
• 4 sausages (Wiener), possibly

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Dice the potatoes and cook in the vegetable broth for about 18 minutes. Trim the leek, slice it into thin rings, and sauté briefly in butter. Peel and dice the carrots, and add them to the potatoes along with the peas and leeks. Cook everything for about 10 minutes, stirring occasionally. Briefly puree with a hand blender to break up the vegetables. Season with cayenne pepper, nutmeg, salt, and caraway seeds, and add cream. Slice 4 sausages, if desired, and add them. Garnish the soup with parsley. Without the Vienna sausages, this is a food combining dish.