John Myers
Ingredients for 6 servings:
- 1 onion(s)
- 400 g carrot(s)
- 150 g celery
- 150 g leek
- 800 g potatoes
- 1 tbsp rapeseed oil
- 5 sprigs of parsley
- 3 lovage leaves
- 3 tbsp marjoram, dried
- 1 ½ liters vegetable broth
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
vegan version
Peel the vegetables and cut into approximately 1 cm cubes. Heat a pan with oil and gently fry the vegetables, except the potatoes, for five to seven minutes, stirring occasionally. Separate the parsley stalks, cut them into approximately 1 cm long pieces, and fry them with the rest. Finely chop the lovage and parsley. Then add the marjoram, lovage leaves, and potatoes to the pan. Deglaze with the vegetable stock and season with salt and pepper. Cover and simmer for 10-15 minutes, until the potatoes are tender. Then add the chopped parsley and roughly puree everything in a blender.
Facebook Comments