Quick potato stew

Ingredients for 2 servings:

• 250 g potatoes
• 600 ml vegetable stock
• 1 onion(s)
• 1 small savoy cabbage or pointed cabbage
• 1 tsp vegetable oil
• 1 carrot(s)
• 2 tbsp sour cream (e.g. Cremefine)
• 2 tbsp mixed herbs (e.g. frozen-8 herbs
• salt and pepper if needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-fat, suitable for WW, vegetarian

Peel and dice the potatoes, cook in a pot in 300 ml of broth for about 15 minutes, and then puree with the broth. Peel the onion and cut it into rings, and cut the savoy cabbage or pointed cabbage into thin strips. Heat the oil in a pan, fry both, and season with salt and pepper. Deglaze with the remaining broth and simmer for about 10 minutes until soft. Mix the savoy cabbage/pointed cabbage and the broth into the potato mixture. Peel the carrot and cut it into thin sticks (or into strips with a vegetable peeler). Mix the sour cream and herbs into the soup and serve sprinkled with the carrot sticks, seasoning with salt and pepper if desired. I like both types of cabbage very much and always choose whichever is on sale. The pointed cabbage makes the stew a bit more tender – it’s also great for reheating, and if you like it meaty, you can also cut into cubes of Vienna or Kasseler sausage – it’s one of my favorite stews.