Quick potato soup

Name: Quick potato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 3 Carrots; 1 Onion; 1 TABLESPOON Oil; 1 package (300 g) frozen broad beans; 1 l Vegetable broth (instant); 200 g Cabanossi; 3 Stem(s) Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
3 Carrots
1 Onion
1 TABLESPOON Oil
1 package (300 g) frozen broad beans
1 l Vegetable broth (instant)
200 g Cabanossi
3 Stem(s) Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Peel, wash and dice the potatoes and carrots. Peel and chop the onion. Heat oil in a pot. Fry potatoes, carrots and onion. Add the beans. Pour in broth, bring to the boil and cook over medium heat for about 15 minutes.
2
Cut the cabanossi into slices, add to the vegetables and cook for another 5 minutes. Wash and finely chop the parsley. Season potato soup with salt and pepper. Serve sprinkled with parsley. Serve with farmhouse bread.