Vegetable soup with meatballs

Name: Vegetable soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 1 (approx. 300 g) Kohlrabi; 2 TABLESPOONS Oil; 2 (approx. 200 g) uncooked fine bratwursts; 2 TABLESPOONS Vegetable broth (instant); 300 g frozen peas; 7-10 Tbsp some caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 potty Chervil or parsley to sprinkle

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
1 (approx. 300 g) Kohlrabi
2 TABLESPOONS Oil
2 (approx. 200 g) uncooked fine bratwursts
2 TABLESPOONS Vegetable broth (instant)
300 g frozen peas
7-10 Tbsp some caraway seeds
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 potty Chervil or parsley to sprinkle

Directions

1
Clean, peel and wash the vegetables. Cut carrots into slices, kohlrabi into slices
2
Heat the oil in a large pot. Press the sausage meat as dumplings directly from the skin into the hot oil. Brown the dumplings all around, take them out. Fry carrots and kohlrabi in hot frying fat while turning. Add 1 l water and bring to the boil. Stir in stock. Cover and simmer for 15-20 minutes
3
Add peas, meatballs and caraway seeds approx. 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Wash the chervil, shake dry. Pluck the leaves (chop parsley) and sprinkle over the soup. Serves with: Herb butter baguette (see tip)
4
Delicious side dish: Cut 1 baguette into slices (do not cut it completely). Spread herb butter into the cracks and bake in the oven at 200 °C for 10 minutes