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Peel the potatoes, cut them into cubes, and rinse them in cold water. Clean the leek and green onions and cut them into rings. Peel the ginger.
Bring the vegetable broth to a boil. Add the potatoes and fresh ginger to the boiling vegetable broth. About 3 to 5 minutes later, add the leek and green onions. Cook the potatoes until tender.
Remove from heat and blend everything finely with an immersion blender. Add the spices and mustard, and bring to a brief boil.
If desired, cut the chicken sausage into small pieces and heat them in the soup.
Sprinkle with parsley or add more mustard to taste and serve. Enjoy your meal!