PREPARATION

Peel potatoes and cut into equal pieces. Peel onion and chop coarsely. Clean soup vegetables and cut into small pieces.

Heat butter in a large pot, sauté onions until translucent. Add potatoes and soup vegetables and stir.

Deglaze with broth. Add Underberg and simmer over medium heat for 15-20 minutes.

Puree everything with a hand blender to desired consistency. Add cream and stir in. Season with nutmeg, salt and pepper.

Cut sausages into pieces and add to soup.

Preparation time: 30 minutes
Nutritional values per serving: 543.6 kcal / 2270.3 kJ

• 51,5 g carbohydrates
• 15,4 g protein
• 27,5 g fat

INGREDIENTS

For 4 servings

• 1 kg potatoes (floury)
• 300 g soup vegetables
• 500 ml vegetable broth 1 onion
• 1 tablespoon butter
• 2 cl Underberg
• 1 cup of cream
• 1 pinch of nutmeg
• 6 sausages (180-200g)
• salt, pepper