Vegetable cream soup

Ingredients for 4 servings:

• 1,000 g potatoes
• 800 g vegetables (broccoli, cauliflower, carrots)
• 6 sausages (poultry sausages)
• 500 ml milk
• n. B. water
• salt and pepper
• nutmeg
• vegetable broth
• possibly minced meat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light cream soup without cream, my children love this soup

Peel, wash, and chop the potatoes. Wash and chop the vegetables (I like to use frozen vegetables, so this step isn’t necessary). Place the potatoes and vegetables in a saucepan, add milk (I like low-fat milk with 1.5% fat), and fill with water until the vegetables are just covered. Season with vegetable stock, salt, pepper, and nutmeg. Bring to a boil over high heat and simmer over medium-low heat for about 20-25 minutes, until the vegetables are tender. Meanwhile, slice the sausages. When the vegetables are ready, puree the soup as desired (my kids prefer the soup without any chunks. The soup is then very smooth and nice and thick). We love it that way! Then stir in the sausage slices and heat briefly. If you like more meat, you can brown some minced meat at the very beginning and then add the remaining ingredients. Continue cooking as directed.