Vegan savoy cabbage stew

Ingredients for 12 servings:

• 500 g potatoes
• 500 g carrot(s)
• 1 small savoy cabbage
• 1 can tomatoes, peeled
• 4 liters of vegetable broth
• 1 pack of herbs (soup herbs, frozen)
• possibly caraway if required
• pepper, black
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

makes a large pot of soup

Peel and dice the potatoes. Wash or peel and slice the carrots (or dice them too). Bring to a boil with about 4 liters of vegetable stock. In the meantime, remove the outer leaves from the savoy cabbage, quarter it, and cut it into strips about 0.5 cm wide. Briefly wash the strips and add them to the pot. Let it simmer. Roughly dice a can of peeled tomatoes and add them to the soup along with the liquid. Now add the soup herbs, and a little caraway if desired. Season with pepper and paprika. Let it simmer again. The stew should simmer for a total of about 30-60 minutes, depending on your taste and the size of the potato pieces and carrot slices. Add a little more water or vegetable stock if the stew becomes too thick. Serve with strong brown bread, for example. The soup can also be easily reheated.