Seasonal vegetable soup with sausage and croutons

Peel the potatoes and carrots, and wash the leek. Cut everything into rounds or roughly 1 cm dice.

Melt the butter (10 g) in the saucepan over medium heat. Add all the veggies and stir for 4 min without browning.

Pour in about 60 cl of water, crumble in the bouillon cube and stir. Bring to a simmer, cover and let it cook gently over low heat for 20 min, until the carrots are tender.

While the soup simmers, heat 1 tsp of olive oil in the skillet over medium heat. Cook the 2 sausages for 12 min, turning them, until browned with no pink left in the center (70 °C minimum).

Cut the 4 slices of bread into cubes. Take the sausages out of the skillet, add the 2nd tsp of olive oil and toast the bread cubes for 3 to 4 min over medium heat, stirring.

Blend the soup right in the saucepan, or mash the veggies with a potato masher for a rustic texture. Add pepper, and salt only if needed, since the bouillon is already salty.

Slice the sausages into rounds. Divide the soup between two bowls, then add the sausages and croutons.