Mediterranean-style carrot stew

Ingredients for 4 servings:

• 1 kg carrot(s), cut into large pieces
• 1 kg potatoes, cut into large pieces
• e.g. vegetable broth
• Salt
• pepper
• 3 tbsp olive oil
• 3 bay leaves
• 2 tbsp herbs de Provence
• 500 g minced meat, salted and peppered
• 1 onion(s), chopped
• 200 g feta cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with feta cheese

Place the carrots and potatoes in a large pot. Fill with vegetable stock until everything is covered. If you like, add 2-3 bay leaves, 1 heaped tablespoon of Provençal herbs (or a bunch of fresh mixed herbs if you have them), and the olive oil. Bring to a boil and simmer on low heat until the potatoes and carrots are pleasantly cooked and still slightly firm to the bite (do not overcook). In the meantime, brown the seasoned minced meat and onion in hot olive oil and season with 1 tablespoon of herbs. Season the soup with salt and pepper, if desired, and serve on plates. Spoon the minced meat over the soup and sprinkle with crumbled feta cheese. Variation: For a vegetarian version, simply omit the minced meat; it tastes great without it too. Then you might want to add a chopped onion to the stew.