Soups: Autumn Vegetable Soup

My daughter-in-law asked for soup and since we all love Brussels sprouts, I made a vegetable soup with it. Clean the vegetables for the soup.

Remove the outer leaves from the Brussels sprouts, cut off the stalk and cut crosswise. Peel the potatoes and cut into small cubes, as well as the kohlrabi. Peel the carrots and cut into thin slices. Wash the leek and celery and cut into fine slices. Separate 2 large roses from one cauliflower, wash and cut into small florets.

Peel and finely dice the garlic and onions. Also cut the smoked pork into small cubes. Wash the lovage.

Heat a soup pot with a little oil and briefly fry the smoked pork in it. Add onions and garlic and fry. Put the prepared vegetables in the pot and briefly toss and deglaze with hot vegetable stock (I still had vegetable stock from the stock powder production). Put in the lovage and cook on a medium flame for about 15 minutes.

Season to taste with salt (my tomato seasoning salt, see recipe tomato ketchup) and pepper. Check the cooking point of the vegetables. When the vegetables are firm to the bite, stir in the processed cheese and sour cream and remove the lovage. Serve sprinkled with parsley.