Potato – Vegetable – Soup

Ingredients for 4 servings:

• 200 g beans, green
• 200 g carrot(s)
• 500 g potatoes
• 1 liter vegetable broth
• 200 g leek
• 4 sausages (Wiener)
• 200 g celeriac
• 6 sprigs of marjoram
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, trim, and chop the beans. Peel, wash, and slice the carrots. Peel, wash, and dice the potatoes. Bring the vegetable stock to a boil and simmer the diced potatoes for about 15 minutes. Trim, wash, and slice the leek and sausage. Peel, wash, and dice the celery. Remove half of the potatoes from the stock with a slotted spoon. Use the hand blender to puree the remaining potatoes in the stock until smooth. Add the beans, carrots, leek, and celery to the soup, bring to a boil, and simmer for about 10 minutes. Wash the marjoram, pat dry, pick off the leaves, and roughly chop. After about 8 minutes, add the sausage. Just before the end of the cooking time, add the remaining diced potatoes to the soup. Season the soup with marjoram, salt, pepper, and nutmeg.