Ingredients
600 g potatoes
1 large onion
100 g streaky bacon
1 leek
200 g carrots
½ celery root
1 parsley root
4 cups V8 vegetable stock
½ tsp SIDS CRAZY SALT
4 tsp rice bran oil
1 bay leaf
⅓ tsp marjoram
⅓ tsp caraway
Nutmeg
New York Cut pepper
4 Wiener sausages
Directions
Peel and chop onion, Peel and dice potatoes. Wash and slice leek. Peel and chop carrots, celery and parsley-root. Dice bacon and put into a deep pan with hot oil, add onion and sauté until glassy. Add the vegetables and stew for 10 minutes. Cover with vegetable stock then add SIDS CRAZY SALT, marjoram, caraway and cook for about 30 minutes.
Remove ⅓ of greens and set aside. Mash remaining vegetables to thick consistency. Add back diced veggies and season with pepper. Slice sausages to simmer into the soup.
Serve hot with fresh chopped parsley, roasted onions and fresh coarse rye bread with plenty of butter.
