Cut frankfurters to coins. Peel and cut potatoes to small cubes. Thinly slice cabbage. Cut leeks half lengthwise and rinse between the layers. Slice thinly. Peel and mince garlic. Peel and cut carrots to very small cubes. Mince celery.
2 Fry soup base
Heat oil in a large pot and sauté potatoes and vegetables for 3–5 minutes. Add paprika powder and stir for 1–2 minutes.
3 Add and boil
Add water, stockcube and bay leaf. Bring to a boil and simmer, covered, for 15 minutes. Add the sliced frankfurters and boil for 5 more minutes. Season with salt and pepper to taste. Serve with chopped fresh parsley.
Tips for fussy eaters
Separate their favourite vegetables and fry them on a pan. Serve with sausage slices and boiled potatoes.
A great soup to reheat the next day!
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