Clean the celery, rinse and cut into slices. Remove peel from carrots, rinse and cut into pieces. Remove peel from potatoes, rinse and cut into halves or quarters. Cut sausage into thin slices.
Remove the garlic from the skin and chop.
Mix everything with oil and rosemary and spread evenly on the fat pan.
Season with salt and pepper. Roast in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees /gas: level 3) for about 20 minutes. Turn to the other side from time to time.
Melt the clear soup in a good 125 ml of hot water, pour over the vegetables and continue to braise for 25 minutes. Crumble the feta cheese and add
15 minutes before the end of cooking. Season to taste with salt and freshly ground pepper.
Our tip: Use young, tender carrots!
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