Colorful carrot stew

Ingredients for 6 servings:

• 1 kg carrot(s)
• 500 g potatoes
• 200 g fennel
• 200 g zucchini
• 270 g bell pepper(s), red
• 170 g leek
• n. B. spring onion(s)
• 2 tbsp coconut oil
• ½ tsp vegetable stock, granulated
• 500 ml water, warm
• e.g. parsley, fresh
• n. B. Meat, e.g. sausages, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan possible

Melt the coconut oil in a saucepan over low heat and heat gently. Peel and finely chop the carrots, and add them to the pan. I prefer cubes in soups. Increase the heat to high and sauté the carrots lightly, which creates a sweet aroma (carrots contain fat-soluble vitamins). Cut the other ingredients into spoon-sized pieces and add them in the following order: potatoes, fennel, zucchini, bell peppers, leeks, and spring onions. Stir vigorously after each ingredient to prevent sticking. This order is necessary to ensure everything is evenly cooked. Add the broth, bring to a boil, and simmer on low heat with the lid on for a good 30 minutes. Replace any evaporated liquid as it cooks—use broth if you like it strong, or water if you prefer. You can always add more seasoning. The liquid shouldn’t be cold, or it will interrupt the cooking process. Up to this point, the soup is vegan. At my husband’s request, I added some finely chopped sausage and the herbs for myself.