Spring stew

Ingredients for 4 servings:

• 250 g potatoes
• 250 g carrot(s)
• 1 large kohlrabi
• 1 small cauliflower
• 1 onion(s)
• 2 tbsp oil
• 2 tbsp vegetable stock powder
• 1 stalk(s) leek
• 2 sausages, uncooked
• 1 bunch of chervil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetable stew

Peel, wash, and slice the potatoes, carrots, and kohlrabi. Divide the cauliflower into florets and finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, potatoes, carrots, kohlrabi, and cauliflower. Add 1 liter of water, bring to a boil, and stir in the vegetable stock. Cook for about 20 minutes. Trim and wash the leek, cut it into rings, and add it to the vegetables 10 minutes before the end of the cooking time. Heat 1 tablespoon of oil in a pan. Press the sausage meatballs directly from the skin into the pan and fry, turning occasionally. Just before the end of the cooking time, add the meatballs to the soup. Season the soup with salt and pepper. Pick the chervil leaves and sprinkle them over the soup. The stew tastes almost better reheated.