Summary

Ingredients

• 500 g carrot (s), fresh
• 500 g potato (s)
• 1 medium onion (s)
• 4 teaspoons vegetable stock powder
• 750 ml water
• pepper
• salt
• 1 pinch (s) sugar
• 4 Vienna sausages
• parsley
• oil

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Instructions

1. Peel the carrots, cut in half lengthways and cut into approx. 1 cm thick slices. Peel the potatoes and cut into pieces approx. 1 cm thick. Peel the onion and cut into small cubes.
2. Heat some oil in a coated saucepan and sweat the onions in it. Add the carrots and potatoes and sauté too. Until a sweet smell arises. Add 750 ml water and bring to the boil with the lid closed. Now add 4 lightly heaped teaspoons of vegetable stock to taste with salt, pepper and sugar and let the lid simmer for about 15-20 minutes until the desired degree of softness has been achieved. Now carefully pound the soup with a pounder until it becomes a pulp. Cut the wiener sausages into slices and let them warm up in the soup. If necessary, add a little parsley.
3. If you like, you can sear some ham in the pot before the onions, this gives the soup a stronger taste.