Orange sweet potato soup with Vienna sausages

Ingredients for 4 servings:

• 600 g sweet potatoes
• 1 red bell pepper(s)
• 2 cloves garlic
• 2 oranges
• 2 tbsp rapeseed oil
• 300 ml vegetable stock
• some salt and pepper
• some nutmeg
• 100 ml sweet cream
• 4 sausages (Wiener)
• some chives for garnishing, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash, peel, and roughly chop the potatoes. Halve the bell peppers, removing the stems and seeds. Wash the halves and dice them. Peel and crush the garlic. Rinse the oranges with hot water, pat dry, grate the zest, and squeeze the juice from the oranges. Heat the oil in a saucepan. Sauté the bell peppers and garlic for 2 minutes. Briefly sauté the potatoes and orange zest and deglaze with the vegetable stock. Cover and simmer over low heat for 20 minutes, until the vegetables are soft. Season with salt, pepper, and nutmeg. Purée everything finely and season with orange juice and cream. Heat the sausages in the soup for about 3 minutes, finely chopping them beforehand if necessary. Sprinkle the soup with chives before serving.