Delicious vegetable soup in Grandpa Alois' style

Ingredients for 8 servings:

• 1 kg carrot(s)
• 1 ½ kg potatoes, mainly waxy
• 1 small kohlrabi
• 2 leeks
• ¼ celeriac, approx., amount depends on size
• 1 bunch of parsley
• n. B. Vegetable stock cubes
• some salt
• possibly Vienna sausages
• Maggi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean the leeks, peel the carrots, and cut both into thin rings. Peel the potatoes and kohlrabi, and cut both into small cubes. Finely chop the celery as well. Place all the vegetables in a suitably large pot and fill with water until the vegetables are almost covered. Bring everything to a boil, then simmer gently with the lid on for about 30 minutes. Occasionally mash the vegetables lightly with a potato masher. In the meantime, pull the parsley off the stalks. Towards the end of the cooking time, season the soup to taste, adding a little salt and 2 to 3 cubes of vegetable stock, if desired. Homemade stock tastes better, of course, but granulated, store-bought stock also works. Add the parsley at the very end and bring back to a boil briefly. Grandpa always served Vienna sausages with it. The sausages were warmed in a separate pot and only chopped into small pieces and added to the soup at the table. This is our Grandpa Alois’s “special recipe.” Our children love this vegetable soup. The special blend of ingredients gives it a particularly delicious flavor. So that it doesn’t get forgotten, here’s the recipe – for Grandpa Alois and my children. By the way: Grandpa’s “secret ingredient” was an extra splash of Maggi – but that’s a matter of taste, of course. Our children can’t go without it – just like Grandpa did.