Vegetable stew, refined with parsley and sour cream

Ingredients for 2 servings:

• 700 ml vegetable broth, homemade
• 275 g potatoes
• 75 g carrot(s)
• 1 cauliflower floret, fresh (e.g. from 1 pack of soup greens)
• 95 g zucchini
• 3 cloves garlic
• 100 g celeriac
• 100 g fresh leek or from 1 pack of soup greens
• 1 thin spring onion(s)
• 10 g ginger, fresh, cleaned
• 25 g parsley, fresh
• Sea salt from the mill
• Pepper, colorful from the mill
• some nutmeg, freshly grated
• 3 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Recipe for a 3.5 l slow cooker, 170 watts

Pour the broth into the pot and immediately reduce the heat to “Low.” Grate anything that can be grated into the broth; chop the rest very finely and add it as well. Don’t add the parsley to the pot yet. Stir, cover, and simmer for 1 hour. After the first hour, add salt, pepper, a little nutmeg, and the finely chopped parsley. Stir, cover, and simmer for another 1.5 hours on “Low.” After 1.5 hours, drain approximately 400 ml of broth (do not discard it; it can be used for another purpose). Stir the sour cream into the vegetable pot, adjust seasoning if desired, and serve on a plate. Chops go well with this dish, but the vegetable pot is also delicious on its own!