Warms from the inside – and the mustard makes it particularly delicious

Warms from the inside – and the mustard makes it particularly delicious

Winter vegetable soup simply tastes great – mustard and sausage give it a very special taste. Photos: imago/Panthermedia, imago/Photothek

Fall is soup time – but only cabbage soup, potato soup and lentil stew bore even the most committed long-term soup eaters. Every now and then you need a recipe you haven’t made often – and THIS is one! This autumn vegetable stew with different types of vegetables, spicy lovage and sausages is delicious – and because the mustard is added to the soup, it becomes an absolutely spicy pleasure. So go to the cutting board – and let’s go!

Recipe for Vegetable Soup with Sausages: Mustard makes them delicious!

Admittedly, the soup requires work, because the vegetables must be cleaned and cut into small pieces. But: it’s worth it, I promise! On the other hand, the cooking is done almost by itself – and the quantity is more than enough for several days. By the way, don’t skimp on the mustard at the end: it may seem strange to put it directly in the soup, but you will be amazed at how tasty it is!

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You will need: a little vegetable oil, 1 onion, two bunches of soup greens, 100 grams of parsnips, 300 grams of potatoes, 1 liter of beef or vegetable stock, bay leaves, dried lovage, plenty of medium-strong mustard, sausages to taste, salt, pepper, nutmeg and paprika powder.

Here’s how it works: Peel the carrots, leeks and celery from the packet of greens and cut them into small cubes. Put the parsley aside for now! Peel the parsnips and potatoes and cut them into small cubes. Peel and chop the onion and brown it in a little oil in a large saucepan.

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Then add the vegetables (except the potatoes) and sauté for about five minutes. Pour in the beef broth and bring to a boil. Lower the heat, put the lid on and simmer for about 10 minutes.

Delicious Vegetable Stew: Don’t skimp on the mustard!

Then add the potato cubes and two bay leaves and a good pinch of lovage, continue to simmer until the potatoes are cooked. Meanwhile, wash and chop the parsley. When the potatoes are cooked, add the parsley. Then generously add the mustard to the soup and stir until dissolved.

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Season with salt, pepper, nutmeg and a little paprika powder. Finally, cut the sausages into slices and let them warm up in the hot soup. It goes well with delicious crusty bread. Enjoy your lunch!