Plenty of greens, carrots, leeks, peas and potatoes find their way into our filling vegetable stew. In addition, spices provide the necessary taste!
Classic vegetable stew ingredients
- 1 bunch (600-750 g each) soup greens
- 1 tomato
- 1 bunch of parsley
- 1-2 onions
- 2 bay leaves
- Salt pepper
- 1 tsp black peppercorns
- 4 cloves
- 600 g waxy potatoes
- 500 grams of carrots
- 450 g leek
- 250 g frozen peas
Classic vegetable stew
- Clean the soup greens, wash and cut into large pieces. Wash and halve the tomato. Pick off the parsley leaves and set the stalks aside. Wash and halve onions. In a large saucepan, sauté the onions without fat, cut side down. Pour 2 liters of water, add the greens, parsley stalks, tomato, bay leaves, 1 teaspoon of salt, peppercorns and cloves. Bring to the boil and simmer covered for about 30 minutes.
- Peel, wash and dice the potatoes. Wash, peel and slice the carrots. Clean and wash the leek and cut into rings. chop parsley Pour the vegetable stock through a sieve and place in a large saucepan.
- Boil the broth again. Add the potatoes, carrots and leek and cook covered for about 15 minutes. About 3 minutes before the end of the cooking time, add the frozen peas and simmer. Add the parsley to the soup, except for a little for sprinkling, and season with salt and pepper. Sprinkle with the remaining parsley.
