Step 1

In a large dutch oven, heat the olive oil over medium heat. When the oil is heated, add the potatoes onions, carrots and celery stalks. Cook for about 5 minutes or until onions are transparent. Add the garlic and cook for one additional minute. If you are using caraway, add it at this time.

Step 2

Add the vegetable broth and deglaze the pan. Cover and simmer on low for 30 minutes.

Step 3

While the soup is simmering, sear the sausaged in a small skillet over medium heat until golden brown. Set aside.

Step 4

When the soup is finished, turn off the heat and stir in the salt, pepper and yellow mustard and parsley.

Step 5

Serve with sausages on top.