1. Preparing the vegetables:
Peel the potatoes and carrot and cut into small cubes. Finely dice the onion too.
2. Frying:
Heat some oil in a large pan and fry the diced onion until translucent. Then add the potatoes and diced carrots and fry briefly.
3. Simmer the soup:
Add the vegetable stock and the cooked peas to the sautéed vegetables. Simmer everything together over a medium heat until the vegetables are soft (approx. 20 minutes).
4. Puree or mash the soup:
Depending on the desired consistency, roughly mash the soup with a potato masher or partially puree with a hand blender.
5. Season:
Liquid Smoke and season to taste with salt and pepper.
6. Optional: Add vegan sausages:
Cut vegan Vienna sausage o not burst. s into slices and leave to infuse in the hot soup for a few minutes - do not boil so that they do not burst.
Nutritional information (per Portion / 4 servings, without sausages, approx.)
- Calories: approx. 230 kcal
- Protein: approx. 12 g
- Fat: approx. 3 g
- Carbohydrates: approx. 35 g
- Fibre: approx. 8 g
