Summary

Ingredients

• 2 onions)
• 1 clove garlic
• 3 carrot (s)
• 150 g celeriac
• 1 leek
• 3 stalks parsley, smooth
• 2 tablespoon olive oil
• 1.2 liters vegetable stock
• 250 g sausaes (cocktail sausaes), from the lass
• 150 g mussel noodles, small
• 1 handful pasta (letter noodles)
• a bit salt
• some pepper, more colorful, from the mill

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Instructions

1. Peel the onions and the clove of garlic. Chop the garlic clove. Peel, clean and rinse the carrots and celery and dice together with the onion. Clean the leek, cut lengthways, rinse thoroughly and cut into thin rings. Rinse the parsley, shake dry and chop the leaves.
2. Heat the olive oil in a saucepan and sauté the chopped garlic and the onion cubes. Then add the carrot and celery cubes and the leek rings and sauté a little. Deglaze with the vegetable stock and bring to the boil. Then add the pasta and simmer for about 5 to 8 minutes.
3. Drain the cocktail sausages, add them to the soup and heat them up.
4. Season the soup with a little salt and a few turns of colored pepper from the mill and sprinkle with the chopped parsley.