in Soup Recipes

Summer soup with sausages

updated

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Ingredients for 4 servings:

  • 4 carrots
  • 2 zucchinis
  • 1 kohlrabi
  • 1 red bell pepper
  • 400 g potatoes
  • 2 tbsp oil
  • salt and pepper
  • 1 ½ liters vegetable broth
  • 1 bunch of parsley
  • 4 Vienna sausages

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

A true delight even in the colder seasons

Peel and slice the carrots. Wash the zucchini, quarter it lengthwise, and cut it into pieces. Dice the kohlrabi and bell peppers. Peel and dice the potatoes. Heat the oil in a large pot and sauté the vegetables and potatoes. Season with salt, sugar, and pepper. Pour in the broth, bring to a boil, and simmer for 20 minutes. Chop the parsley and slice the sausages. Add both to the soup and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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