Vegetable – Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 potato (s)
- 800 g veetables (broccoli, cauliflower, carrots)
- 6 sausages (poultry sausages)
- 500 ml milk
- water
- salt and pepper
- nutmeg
- Vegetable broth
- possibly minced meat
Print Recipe
Pin Recipe Instructions
- Peel, wash and chop the potatoes. Wash the vegetables and cut them into small pieces (I like to use frozen vegetables, then this point does not apply). Put the potatoes and vegetables in a saucepan, add milk (I like to use the fat arms with 1.5% fat) and fill up with water until the vegetables are just covered.
- Season with vegetable stock, salt, pepper and nutmeg. Bring to the boil on a high level and simmer over medium to low heat for about 20-25 minutes, until the vegetables are cooked through.
- In the meantime, cut the sausages into slices. When the vegetables are ready, puree the soup as you like (my children prefer the soup without pieces. The soup is then very creamy and thick). That`s how we love it! Then stir in the sausage slices and let them heat up briefly.
- If you like to eat more meat, you can sear minced meat at the very beginning and then add the remaining ingredients. Continue to prepare as indicated.
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