Summary

Ingredients

• 500 g potato (s)
• 500 g cauliflower
• 500 g broccoli
• 1 medium onion (s)
• 3 sausages, fresh, light, not pre-brewed
• 100 g processed cheese
• 0.25 ¼ bunch chives
• salt and pepper
• curry
• 1 tablespoon oil
• 1 liter broth

Print Recipe Pin Recipe

Instructions

1. Dice onions and fry in oil.
2. Peel and chop the potatoes, chop the cauliflower. Add both and bring to the boil together with the broth. Possibly add milk.
3. Pluck broccoli into small florets, cook briefly until firm to the bite in salted water and rinse with cold water.
4. Press small dumplings out of the sausages and cook them in water
5. Puree the potatoes and cauliflower in the broth with the hand blender. Stir in cheese and let it melt. Season to taste with salt, pepper and curry.
6. Add meatballs and broccoli florets to the soup and let it steep for a moment. Cut the chives into small rings and sprinkle over the soup.