Cabbage, Potato and Vegan Sausage
Soup
A healthy and hearty soup with delicious vegan sausages.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
35 min
A healthy and hearty soup with delicious vegan sausages.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep ingredients
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 saute potatoes and vegetables for 3–5 minutes. Add paprika powder and stir for 1–2 minutes.
3 Add and boil
Add water, stock cube 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.
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