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Frankfurter soup

  • Serves: 4
  • Prep time: 10
  • Cooking time: 25
  • Type of food: Lunch
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Nutritional values

Energy: 1240 kcal

  • Protein 46 g
  • Carbs 148 g
  • Fat 51 g

Ingredients

  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 medium carrots, diced
  • 2 medium potatoes (about 300 g), peeled & diced
  • 1 l vegetable broth
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp ground caraway
  • 1/2 tsp marjoram
  • 1 bay leaf
  • 4 LUNTER Tofu Sausages Mild, sliced
  • 100 g kale, chopped (stems removed)
  • 1 tbsp mustard
  • 50 ml soy cream
  • fresh parsley, chopped

Instructions

1

Heat oil in a large pot over medium heat. Sauté the onion and garlic for about 2 minutes until soft.

2

Add the carrots and potatoes and cook for another 3 minutes.

3

Pour in the broth, add salt, pepper, caraway, marjoram, and bay leaf.

4

Bring to a boil, then reduce heat and let it simmer for 15–20 minutes until the potatoes are tender.

5

Add the sliced sausages and chopped kale to the soup.

6

Stir in mustard and let it simmer for 5 more minutes and add cream and stir well.

7

Remove the bay leaf and taste for seasoning.

8

Serve hot, garnished with fresh parsley.

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