Tomato and pepper soup

Ingredients for 4 servings:

• 1 onion(s)
• 500 g red bell pepper(s)
• 800 g beefsteak tomatoes
• 2 tbsp olive oil
• Salt
• Pepper, colored, from the mill
• Sugar
• 1 bay leaf
• 800 ml vegetable broth, instant
• ½ bunch of spring onions
• 4 Vienna sausages
• 1 tbsp butter

Instructions

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

With sausage octopus

Peel and finely chop the onion. Halve, trim, rinse, and roughly dice the bell peppers. Trim, rinse, and roughly dice the tomatoes. Heat the olive oil in a large pot and sauté the finely chopped onion for about 3 to 4 minutes. Then add the bell peppers and diced tomatoes and season with salt, mixed pepper, and sugar. Cook for 5 minutes. Add the bay leaf and vegetable stock, bring to a boil, then cover and simmer for about 15 minutes. Remove the bay leaf and puree the soup. Trim, rinse, and finely slice the spring onions. Cut the sausages into octopus shapes (cut the sausages in half and carefully cut each half twice lengthwise, but not all the way to the end). Melt the butter in a pan and briefly sauté the sausage octopus and the spring onion rings. Pour the soup into soup bowls, cups or mugs and garnish with the spring onions and sausage octopus.