Vegan Tomato Soup with Sausages, Herbs, and Rye Bread

Name: Vegan Tomato Soup with Sausages, Herbs, and Rye Bread
Cook time: 40 min
Yield: 4 meals
Ingredients: water; bay leaves; black pepper; dried herbs; salt; potatoes; carrot; green pepper; onion; vegan sausages; oil; tomato purée; parsley; rye bread

This delicious vegan soup, served with rye bread, is perfect for a quick and tasty dinner on these chilly days. The tomato base, a blend of herbs, potatoes, and vegan sausages create a perfect combination that will keep you full.

40 min

Vegan

Soup:: 12 dlwater; 1 pkgbay leaves; 0.5 tspblack pepper; 1 pkgdried herbs; 1.5 tspsalt; 1 pkgpotatoes; 2 carrot; 1 green pepper; 2 onion; 2 pkgvegan sausages; 1 tbspoil; 1 pkgtomato purée; 1 pkgparsley
Additional ingredients:: 1 pkgrye bread

Tip

You can peel and chop the vegetables for the soup the day before and store them in cold water in the fridge.

1
Pour 1–1.2 liters of water into a large pot and bring it to a boil. Add salt, black pepper, a bay leaf, and dried herbs.
2
Wash, peel, and cut the potatoes and carrots into cubes. Peel and finely chop the onion. Wash the bell pepper, remove the core, and cut it into cubes.
3
Once the water starts boiling, add the potatoes, carrots, onion, and bell pepper. Reduce the heat to low and cook for approximately 15 minutes, until the potatoes soften.
4
Slice the vegan sausages into rounds.
5
Heat a tablespoon of oil in a pan over medium heat. Add the sausages and sauté for about 5 minutes, stirring occasionally. Then, add the tomato paste and cook for another 2 minutes.
6
When the potatoes are soft, add the sautéed sausages to the soup and bring it to a boil. Then, simmer on low heat for another 3 minutes.
7
Finely chop the parsley and stir it into the soup.
8
Divide the soup into bowls according to the number of servings and serve with a slice of bread. Enjoy your meal.