Potato soup with cabbage, pumpkin and meatballs

Name: Potato soup with cabbage, pumpkin and meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 750 g); 1 glass (360 ml) Pumpkin; 1 kg Potatoes; 1 Onion; 1 TABLESPOON Oil; 1 1/2 l Vegetable broth (instant); 3-4 Stem(s) Coriander; 150 g Fried sausage meat; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 750 g)
1 glass (360 ml) Pumpkin
1 kg Potatoes
1 Onion
1 TABLESPOON Oil
1 1/2 l Vegetable broth (instant)
3-4 Stem(s) Coriander
150 g Fried sausage meat
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Quarter the savoy cabbage, cut off the outer leaves and the stalk. Cut the savoy cabbage into medium sized leaves. Drain the pumpkin and cut it a little smaller. Peel and wash the potatoes and cut into bite-sized pieces.
2
Peel and chop the onion. Heat the oil in a pot and sauté the onion in it. Add potatoes and savoy cabbage and fill up with the stock. Let simmer for about 10 minutes. In the meantime, wash the coriander, dab dry and chop finely, except for a little to garnish.
3
Mix the sausage meat, coriander and lemon peel. Form small dumplings from the meat with two teaspoons, add them to the soup and let them simmer for about 5 minutes. Add pumpkin to the soup, bring to the boil again and season with salt, pepper and nutmeg.
4
Serve garnished with remaining coriander.