Creamy vegetable soup with green beans

Ingredients

• 50 g margarine
• 1 small onion (80 g)
• 2 garlic cloves (6 g)
• 2 medium carrots (160 g)
• 1/2 bell pepper (75 g)
• 1/2 zucchini (150 g)
• 2 medium potatoes (300 g)
• 1 medium tomato (120 g)
• 500 g flat green beans
• 1 Knorr chicken cube
• 1 smoked cooking sausage (150 g)
• 1500 ml hot water
• 250 ml hot water
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Peel the onion, garlic, carrots, zucchini and potatoes. Chop the onion and garlic, cut the carrots into thick rounds, the pepper and zucchini into large pieces, the potatoes into cubes, and quarter the tomato. Wash the beans and cut 100 g into pieces, then cut the other 400 g into thin strips. 2. Melt 50 g margarine in the soup pot over medium heat. Add the onion and cook for 4 minutes, until softened. Add the garlic and chopped vegetables, including the 100 g of beans, then sweat them for 5 minutes. 3. Add the Knorr chicken cube and pour in 1500 ml hot water. Add the whole sausage and 1 teaspoon salt. Simmer over medium heat for 25 minutes, until the carrots and potatoes are soft. 4. Remove the sausage and blend the vegetables with an immersion blender until smooth and creamy. If it is too thick, gradually blend in up to 250 ml hot water. 5. Slice or dice the sausage and return it to the pot, along with the other 400 g of beans. Simmer over medium heat for 12 minutes, until the beans are tender. Sprinkle in 1/2 teaspoon pepper at the end.