Potato Soup – Smart

Ingredients

• 600 g Soup vegetables (1 bunch)
• 800 g predominantly firm potatoes (8 predominantly firm potatoes)
• 50 g Onions (1 onion)
• 1 tbsp Rapeseed oil
• 2 bay leaves
• 1 tsp dried marjoram
• 700 ml classic vegetable broth
• 360 g Poultry sausages (4 poultry sausages)
• Nutmeg
• salt
• pepper
• 1 pinch ground allspice

Instructions

1. 1.

   Clean and wash the soup vegetables. Peel and dice the carrots and celery into approximately 1 cm cubes. Halve the leek lengthwise and cut it into approximately 1 cm pieces. Dry shake the parsley and set aside.

2. 2.

   Peel, wash, and dice the potatoes into approximately 1 cm cubes.

3. 3.

   Peel and finely dice the onion. Heat the rapeseed oil in a pot and sauté the onions in it.

4. 4.

   Add the potatoes, carrots, celery, leek, bay leaves, and marjoram and sauté briefly. Pour in the vegetable broth and bring to a boil. Cover and cook for about 20 minutes over medium heat.

5. 5.

   Remove the bay leaves. Briefly puree the potato soup with an immersion blender so that it becomes slightly thicker, but some of the potato cubes remain whole.

6. 6.

   Cut the sausages into pieces, add them to the potato soup, and heat through, do not boil further.

7. 7.

   Pick the parsley leaves, chop them, and add them to the potato soup.

8. 8.

   Season the potato soup with salt, pepper, allspice, and freshly grated nutmeg.