Creamy potato and bean soup with sausages

Ingredients for 4 servings:

• 4 sausages
• 500 g potatoes
• 300 g carrot(s)
• 1 stalk(s) leek
• 1 can white beans
• 1 onion(s)
• 2 garlic cloves
• 1.2 liters of vegetable broth
• 2 tbsp olive oil or butter
• 2 bay leaves
• 1 tsp paprika powder
• ½ tsp cumin
• 1 pinch of nutmeg
• 100 ml cream or coconut milk, reduced fat
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Slice the sausages, fry them, and set aside. Peel and dice the potatoes, chop the remaining vegetables, and finely chop the onions and garlic. Heat the oil in a saucepan and sauté the onions and garlic until translucent. Then add the potatoes, carrots, leeks, and spices and fry everything together until lightly browned. Add the vegetable stock and bay leaves and let the soup simmer for 20-25 minutes. After 15 minutes, rinse the beans and add them to the soup. If desired, remove some of the vegetables from the pan and puree the soup. Stir in the cream or coconut milk and season with salt and pepper. Add the sausages and the previously removed vegetables to the soup. Serve the soup in bowls. Tip: Garnish with parsley if desired.