Light lunch: The many colorful vegetables make the stew the purest vitamin bazaar, with the potatoes you also get complex carbohydrates. The soup also provides you with a good portion of energy. The ingredients are chopped quickly and the preparation is very simple. FIT FOR FUN shows you how to cook a delicious and above all light lunch in no time. After the meal, you start the afternoon workflow full of power.
Potatoes, carrots, celery, leeks, kohlrabi, beans
Peel the potatoes, wash them and cut them into bite-size pieces. Wash, peel and cut the carrots. Peel, wash and cut the celery into cubes. Clean the leek, cut it into slices, wash it and drain it. Peel the kohlrabi and cut it into bite-size pieces. Cut off the ends of the beans, wash them and cut them in half or in thirds depending on the length.
butter, prepared vegetables
Place the butter in a large saucepan and melt. First add the potatoes and carrots and sauté for 3 minutes. Add the leeks, celery, kohlrabi and green beans. Mix well and let the flavor of the butter absorb.
Pour in the vegetable broth, stir and bring to a boil. Simmer over low heat for about 10 minutes. Stir once in between.
Meanwhile, wash the parsley, shake it and roughly chop it.
After the cooking time, add the frozen cauliflower florets, frozen peas and half the chopped parsley to the stew and let stand for 5 minutes.
Place two ladlefuls of stew in each soup plate or soup tureen. Sprinkle the vegetable stew with a little parsley.
The recipe for colorful vegetable stew with potatoes with all the necessary ingredients and the easiest preparation – cook healthy with FIT FOR FUN