Potato soup with apple and ginger

Ingredients for 8 servings:

• 600 g potatoes
• 4 spring onions
• 400 g carrot(s)
• 1 liter vegetable broth
• 4 carnations
• 1 cup of cream
• 8 sausages (Wienerle)
• 1 ½ tsp salt
• 1 ½ tsp pepper
• 1 tsp, heaped cinnamon, grated
• 1 tsp ginger, grated
• 1 tsp, heaped nutmeg, grated
• 1 pinch of chili
• 1 tsp sugar
• 2 m.-sized apple

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with a Christmas touch

Roughly chop the spring onions into rings. Peel and roughly dice the carrots and potatoes; the smaller they are, the shorter the cooking time. Sauté the spring onions and carrots together in a pot with olive oil for about 5 minutes. Pour in the vegetable stock (I always use 1 teaspoon for 1/4 liter of water), add the potatoes, cloves, and half the amount of the spices, and simmer for about 15-20 minutes, until the carrots and potatoes are soft. Roughly dice 3/4 of the apples and add them. Now blend everything with a hand blender until finely chopped, adding the cream. Add the remaining spices. Season the soup to taste for a light ginger flavor with a subtle hint of cinnamon. I used approximately the same amount of seasoning as stated above, but this can always vary. Cut the wienerle into rings and bring to a boil briefly. Finally, finely dice the remaining apple and add it. Vegetarians can, of course, omit the sausages, and vegans can use soy cream. For calorie counters: milk works instead of cream.