Potato and carrot soup with kale

Ingredients for 4 servings:

• 250 g kale
• 1 onion(s)
• 300 g bunched carrots
• 500 g potatoes, mainly waxy
• 4 smoked Mettenden sausages (approx. 100 g each) or Debrecziner or Vienna sausages
• 2 tbsp olive oil
• 1 ½ liters vegetable stock
• some salt and pepper, black, from the mill
• 1 pinch(s) nutmeg, freshly grated
• some beef bouillon, instant

Instructions

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

easy and fast

Clean and wash the kale, spin it dry, and tear it into bite-sized pieces. Peel and finely dice the onion. Clean, peel, wash, and slice the carrots. Peel, wash, and dice the potatoes. Slice the sausages. Heat the olive oil in a soup pot and fry the diced onion and sausages for about 2 minutes. Then add the sliced ​​carrots and diced potatoes and fry for about 2 minutes. Deglaze with the vegetable stock, cover, and simmer over low to medium heat for about 10 minutes. Then add the kale and simmer for about 5 minutes more. Season to taste with a little salt, several turns of freshly ground black pepper, nutmeg, and a little beef stock. Serve with fresh farmhouse bread or baguette and mustard.