Cabanossi Brunch Soup

For the cabanossi brunch soup, slice cabanossi, peel and finely dice onion. Peel, clean and wash potatoes and carrots, clean and wash leeks. Cut potatoes into small cubes, carrots into slices and leeks into fine rings. Heat olive oil in a pot and fry the cabanossi slices in it. Add diced onion and sauté lightly. Dust with flour and add broth while stirring, bring to a boil briefly. Add potatoes and carrots and cook over medium heat for about 12 minutes. Add leek rings a little after half the time, stir in brunch at the end.Season the cabanossi brunch soup with salt and pepper. Wash parsley, shake dry and chop. Serve the soup sprinkled with parsley.

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