Summary

Ingredients

• 1 onion (s)
• 750 g potato (s)
• 2 large carrots
• 250 g celeriac
• 1 tablespoon oil
• 2 teaspoons vegetable stock
• 150 g Cabanossi
• 4 stalks parsley
• 1 teaspoon oil
• salt and pepper
• nutmeg
• 1 liter water

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Instructions

1. Peel the onion and chop finely. Clean and peel the potatoes and vegetables, wash them and then cut them into cubes.
2. Heat 1 tablespoon of oil in a large saucepan. Sweat the onion and vegetable cubes in it for about 4 minutes. Pour in 1 liter of water, bring to the boil and stir in the broth. Cover and simmer for about 15 minutes.
3. In the meantime, cut the Cabanossi into thin slices. Heat 1 teaspoon of oil in a pan and fry the sausage slices until crispy. Remove and drain on kitchen paper.
4. Wash the parsley, shake dry and chop. Mash the soup with the potato masher or puree with the magic wand. Depending on how fine you like the soup.
5. Season to taste with salt, pepper and nutmeg. Serve the soup with the Cabanossi chips and sprinkle with parsley.