Orange and Sweet Potato Soup with Vienna Sausages
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g sweet potato (s)
- 1 red pepper (s)
- 2 cloves garlic
- 2 orange (s)
- 2 tablespoon rapeseed oil
- 300 ml vegetable stock
- some salt and pepper
- some nutmeg
- 100 ml sweet cream
- 4 sausages (Viennese)
- some chives to serve, possibly
Print Recipe
Pin Recipe Instructions
- Wash, peel and roughly chop the potatoes. Halve the peppers, remove the stem and seeds. Wash the halves and cut into cubes. Peel and mash the garlic. Wash the oranges with hot water, pat dry, rub the peel and squeeze out the juice of the oranges.
- Heat the oil in a pot. Sweat the paprika and garlic for 2 minutes. Briefly sauté the potatoes and orange peel and deglaze with the vegetable stock. Cover and simmer over low heat for 20 minutes, until the vegetables are soft.
- Season with salt, pepper and nutmeg. Puree everything finely and season with orange juice and cream. Let the sausages in the soup warm up for approx. 3 minutes and, if necessary, cut them into small pieces beforehand. Sprinkle the soup with chives rolls before serving.
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