Vegetable soup with chicken

Ingredients for 4 servings:

• 1 bunch of carrots
• 1 kohlrabi
• 6 potatoes
• 1 onion(s)
• 1 broccoli
• 2 tbsp oil for frying
• salt and pepper
• turmeric
• some paprika powder
• Cinnamon
• some vegetable stock powder to taste
• 1 tbsp butter or margarine
• 1 tbsp, heaped flour
• ¾ liter chicken broth with some chicken meat
• lovage
• Parsley, chopped, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Chop the vegetables into small cubes and divide the broccoli into as small florets as possible. Then fry everything in a deep pan in oil. Season well (turmeric and cinnamon add a wonderful flavor), then add about 1 tablespoon of margarine or butter and the flour and let everything sauté gently. Then add the delicious chicken broth with meat and thin it out a bit, depending on the desired consistency. Simmer for about 8-10 minutes and garnish with fresh parsley. I often have leftover chicken broth from fricassee. Here’s a delicious way to use it up for hungry eaters. To be honest, I’m not a soup fan, but this stew is a perennial favorite in our house.