1 Peel, trim, and roughly chop the potatoes and zucchini. Rinse, trim and chop the leeks. Peel the garlic and chop finely. Sauté the zucchini, leeks and garlic in 1 tablespoon of hot oil, pour in the broth and add the potatoes. Season with salt and pepper. Cover and simmer for about 30 minutes, stirring occasionally. Remove half the vegetables from the pot with a slotted spoon and puree the rest of the soup finely.
2 Cut the mettwurst into slices. Return the vegetables to the soup, add the parsley and mettwurst slices and simmer for 5 minutes. Season with salt, pepper and nutmeg. Puree the marjoram leaves with the remaining oil to make a pesto. Serve the soup garnished with marjoram and a dollop of pesto.