Parsnip cream soup with beef sausages

Ingredients for 4 servings:

• 500 g parsnip(s)
• 1 bunch of soup vegetables
• 2 shallots
• 400 ml vegetable stock
• 500 ml water
• 4 beef sausages
• some olive oil
• some butter
• salt and pepper
• some lemon(s), peel and juice, organic
• Parsley, chopped

Instructions

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

Finely dice the parsnips, celery, and carrots. Slice the leeks and shallots into rings. Finely chop the parsley. Heat the oil in a large pot. Sauté the vegetables, then deglaze with the broth and water and add the lemon zest. Bring the soup to a boil and simmer over medium heat for about 20 minutes. Then puree everything with a hand blender until smooth. In the meantime, cut the beef sausages into pieces. Heat a little butter in a pan and fry the sausages. Finally, add the beef sausages to the soup and season with salt, pepper, and lemon juice, if desired. Serve sprinkled with chopped parsley.