Vegan summer vegetable stew

Ingredients for 4 servings:

• 800 g potatoes
• 600 g kohlrabi
• 800 g carrot(s)
• 1 bunch of spring onions
• some olive oil
• 1 ½ liters of salted water
• 2 lemons, untreated
• 4 cloves garlic
• 2 chili peppers, red
• 2 bay leaves
• 2 stalks of parsley, flat
• 240 g peas, freshly split or frozen
• some salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and wash the potatoes and kohlrabi. Trim, peel, and rinse the carrots. Dice the potatoes and kohlrabi and slice the carrots. Trim, rinse, and slice the spring onions. Heat a little olive oil in a soup pot and sauté the prepared vegetables along with the spring onion rings. Then add 1.5 liters of salted water and bring to a boil. Meanwhile, peel the lemon zest with a vegetable peeler. Peel and crush the garlic cloves. Trim the chili peppers and halve them lengthwise. Place everything in a spice bag along with the bay leaves, seal the bag, and add to the vegetables. Cover and simmer over medium heat for about 15 minutes. Meanwhile, rinse the parsley, shake dry, and chop the leaves. Blanch the peas in boiling, lightly salted water for about 1 to 2 minutes. Then remove with a slotted spoon, immediately plunge into ice water, and let drain. Remove the spice bag from the stew and add the peas. Season the stew with a little salt and a few turns of freshly ground black pepper, divide between plates, and sprinkle with chopped parsley. Serve with fresh farmhouse bread. Tips: If you like, you can fry some sliced ​​bacon in a non-stick pan until crispy and serve them with the soup or serve them on the plates. However, this dish is neither vegetarian nor vegan. Fresh tomatoes also go well with this, as does some freshly grated or shaved Italian hard cheese.