Makkarakeitto
recipe

A delicious and hearty dish that brings warmth on cold days. This recipe combines tasty vegetables and sausage, enhanced by a flavorful arugula pesto.
Preparation Time: 40 minutes
Serving Size: 4-6 servings

Ingredients:

- 10 potatoes
- 3 large carrots
- 1 cauliflower
- 1 bag frozen peas
- 1 package sausage (preferably nitrite-free and additive-free)
- 1 dl chopped chives
- Water
- Herb salt (e.g., Maldon)
- Black pepper

Arugula Pesto:

- 1 bunch arugula
- 1 tbsp roasted pine nuts
- Generous amount of parmesan cheese
- Olive oil
- Cracked black pepper

Instructions:

1. First, prepare the pesto. Blend all pesto ingredients in a food processor until smooth.
2. Peel and chop the potatoes, carrots, and cauliflower. Boil them until tender in water seasoned with herb salt. Vegetable broth can also be used for enhanced flavor.
3. Sauté the diced sausage in a frying pan until nicely browned.
4. Add the sautéed sausage and frozen peas to the soup.
5. Finally, stir in the chopped chives and season the soup to taste.
6. Serve the soup with a dollop of pesto on top to elevate the flavor.
Nutritional Information (per serving):
- Energy: 300 kcal
- Protein: 15 g
- Carbohydrates: 40 g
- Fat: 10 g
- Fiber: 5 g
Enjoy your warm and tasty Makkarakeitto!

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