Carrot and Potato Soup

Name: Carrot and Potato Soup
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 cleaned onion (30 g); 1 tsp (5 g) Oil; 120 g peeled potatoes; 250 g peeled carrots; 1 TEASPOON clear broth (instant); 50 g Frozen Soup Green; 7-10 Tbsp some leaves; 7-10 Tbsp fresher or something; 7-10 Tbsp dried marjoram; 1-2 stem(s) Parsley; 1 (50 g) low-calorie sausage; 7-10 Tbsp salt, white pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 cleaned onion (30 g)
1 tsp (5 g) Oil
120 g peeled potatoes
250 g peeled carrots
1 TEASPOON clear broth (instant)
50 g Frozen Soup Green
7-10 Tbsp some leaves
7-10 Tbsp fresher or something
7-10 Tbsp dried marjoram
1-2 stem(s) Parsley
1 (50 g) low-calorie sausage
7-10 Tbsp salt, white pepper

Directions

1
Cut or slice the onion into thin rings. Heat the oil in a pot. Fry the onion rings in it while turning them golden brown and take them out
2
Wash the potatoes and carrots and cut into small cubes. Briefly sauté the potatoes and carrots in hot frying fat. Deglaze with about 300 ml water. Bring to the boil and stir in the stock. Add deep-frozen soup vegetables and possibly marjoram and cook covered for about 15 minutes.
3
Wash parsley, shake well dry and chop finely. Cut the sausages into thin slices. Add sausage slices to the soup and heat up
4
Season potato soup with salt, pepper and possibly marjoram. Sprinkle with onion rings and parsley before eating