Summary

Ingredients

• 600 g potato (s)
• 4 spring onion (s)
• 400 g carrot (s)
• 1 liter vegetable broth
• 4 carnation (s)
• 1 cup cream
• 8 sausages (Wienerle)
• 1 ½ teaspoon salt
• 1 ½ teaspoon pepper
• 1 teaspoon, heaped cinnamon, grated
• 1 teaspoon ginger, grated
• 1 teaspoon, heaped nutmeg, grated
• 1 pinch chilli
• 1 teaspoon sugar
• 2 medium apple

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Instructions

1. Roughly cut the spring onions into rings. Peel the carrots and potatoes and chop them roughly, the smaller the potatoes, the shorter the cooking time.
2. Sweat the spring onions and carrots together in a saucepan with olive oil for about 5 minutes.
3. Add the vegetable stock (I always use 1 teaspoon for 1/4 L water), simmer with the potatoes, cloves and half the amount of spices for about 15-20 minutes, until the carrots and potatoes are soft.
4. Roughly dice 3/4 of the apples and add. Now mix everything with a hand blender, adding the cream.
5. Add the remaining amount of spices.
6. Season the soup so that it has a light ginger taste with a subtle note of cinnamon. I used about the total amount given above for seasoning, but that can always vary.
7. Cut the wieners into rings and briefly bring to the boil. At the end, dice the rest of the apple and add it.
8. Vegetarians can of course omit the Wienerle and vegans can use soy cream. For calorie counters: milk can be used instead of cream.