Creamy vegetable stew Semnan

Ingredients for 4 servings:

• 4 jacket potatoes
• Caraway seeds
• 250 ml water, boiling
• 1 tbsp vegetable broth, granulated
• 2 Camemberts, 125 g each
• 2 potatoes
• 1 red bell pepper(s) with about 20 seeds
• 1 sprig(s) lovage, young
• 200 g carrot(s), diced
• 100 g asparagus, cut into pieces
• 100 g peas, frozen
• 100 g corn, frozen
• 100 g cauliflower, frozen
• 1 Pepper, red pickled (Piri) OR
• 1 chili pepper(s), red dry
• 1 tbsp oregano, dried
• 1 tsp cumin, ground
• 100 g leek, frozen –
• 2 tbsp olive oil
• Salt (seasoning salt)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / egg-free / own recipe

Boil 4 jacket potatoes with caraway seeds, rinse with cold water, and peel. Bring 0.25 liters or more of water to a boil, dissolve the granulated vegetable stock, add the Camembert pieces, and almost dissolve them. Purée with an electric whisk. Add the peeled potatoes, mash them until mushy, and purée them. Put the two diced potatoes, the sautéed lovage, the crumbled piri or chili, and the cumin in a 3-liter saucepan with water to cover and cook the vegetables until al dente. Add the mashed potatoes, stir, and bring to a boil. Brown the leek well in rapeseed oil, add to the soup, and season with salt. Enjoy.