Brussels sprout and potato soup

Name: Brussels sprout and potato soup
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Potatoes; 100 g Brussels sprouts; 2 TEASPOONS Oil; 1/4 l Vegetable broth (instant); 1 (approx. 40 g) small carrot; 1 (approx. 50 g) low-calorie sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Stalk parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Potatoes
100 g Brussels sprouts
2 TEASPOONS Oil
1/4 l Vegetable broth (instant)
1 (approx. 40 g) small carrot
1 (approx. 50 g) low-calorie sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Stalk parsley

Directions

1
Peel, wash and cut the potatoes into pieces. Clean, wash and drain the Brussels sprouts. Heat oil in a pot. Steam potatoes and sprouts for about 3 minutes. Deglaze with broth, bring to the boil and cook on low heat for 15-20 minutes.
2
In the meantime clean the carrot, peel it and cut it into sticks. Add about 5 minutes before the end of the cooking time. Slice the sausages and add to the soup at the end. Season to taste with salt, pepper and nutmeg.
3
Wash parsley, dab dry and chop finely. Arrange the soup on a plate and serve sprinkled with parsley.