Vegetable and Cream Goulash, Hot

Peel the onions and cut into cubes the size of a game cube. Peel the garlic cloves, cut into slices. Clean the leek, cut into rings. Provide.

Peel the carrots and potatoes. Cut the carrots into not too thin slices and the potatoes into large cubes. Remove the threads from the celery stalks and cut into slices approx. 5 mm thick. Provide.

Put plenty of oil in a large saucepan. Sauté the onions, garlic and leeks in it. Then add the carrots and potatoes, sauté briefly and deglaze with the vegetable stock. When the broth boils, add the celery, turn the heat down and add all the spices (except for the salt, because the instant vegetable broth already contains a lot). Stir everything well and cover and let simmer gently.

In the meantime, clean the peppers, tomatoes and chiles, cut them into small pieces and only then add them to the simmering vegetables. (All other ingredients take a little longer to cook, hence this order). Stir every now and then and test the firmness of the vegetables. In any case, it should still have some. If it still feels a bit firm, turn off the stove and leave the pot on the plate to tighten.

Before serving, add a good dash of cream and stir well. She shouldn't cook too. Then sprinkle the freshly chopped parsley over the vegetables and taste it with a baguette.

Since I still had so many leftover sausages, I also put them in with me. It was pure leftover use, but would have tasted even without it. Therefore no quantity information.