Vegetable Stew À La Minestrone

Peel and wash potatoes (triplets). Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Wash the beefsteak tomato, cut into slices and then into lozenges. Peel the kohlrabi, cut into slices and then into lozenges. Peel and quarter the onions and cut into wedges. Clean and wash the peppers and cut into diamonds. Wash the zucchini, scrape with the vegetable flower scraper / peeler 2 in 1 decorating blade and cut into decorative zucchini flower slices (approx. 3 - 4 mm thick) with the knife. Clean, halve and slice the mushrooms. Peel the celery, cut it into slices and then into diamonds. Clean and wash the leek and cut into rings. Peel the parsley roots with the peeler, scrape with the vegetable flower scraper / peeler 2 into 1 decorating blade and cut into decorative parsley root flowers (approx. 3 - 4 mm) with the knife. Peel and finely dice the ginger and garlic. Pluck the parsley. Heat olive oil (2 tablespoons) in a high saucepan and keep the vegetables (garlic cubes, ginger cubes, onion wedges, carrot blossoms, pepper diamonds, beef tomato diamonds, kohlrabi diamonds, zucchini flowers, mushroom slices, celery diamonds, leek rings; parsley roots and parsley - 2 tablespoons vigorously to garnish!) fry. Deglaze / pour in the vegetable stock (1.5 liters), add the potatoes and let everything simmer / boil for about 25 minutes. Season with salt (1 teaspoon), pepper (½ teaspoon), Maggi seasoning (1 tbsp) and sweet soy sauce (2 tbsp) and serve hot, garnished with parsley.