Carrot-potato soup with pointed cabbage and meatballs

Name: Carrot-potato soup with pointed cabbage and meatballs
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Carrots; 150 g Potatoes; 250 g Pointed cabbage; 1/4 l Vegetable broth ( Instant ); 1/2 TEASPOON Oil; 100 g fine bratwurst ( uncooked ); 1 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Carrots
150 g Potatoes
250 g Pointed cabbage
1/4 l Vegetable broth ( Instant )
1/2 TEASPOON Oil
100 g fine bratwurst ( uncooked )
1 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes and carrots and cut them into small cubes. Clean, wash and cut cabbage into pieces. Boil the potatoes and carrots in the stock and cook for 15 minutes. Add cabbage for the last 5 minutes. Heat the oil in a pan.
2
Press the sausage into the hot oil and fry all around. Rinse cress. Add meatballs to the soup. Season to taste with salt and pepper. Cut cress from the bed and sprinkle over the carrot-potato soup