Vegetable stew, potato and cabbage soup

Ingredients for 4 servings:

• 1 small head of white cabbage or 1/2 large head
• 1 onion(s)
• 2 carrots
• 750 g floury potatoes
• some oil or margarine for frying
• 1 liter vegetable broth
• salt and pepper
• n. B. Paprika powder, sweet
• some parsley, flat, if available

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, but also possible with the addition of meat or sausages

Clean the white cabbage and cut into fine strips or grate. Wash the carrots and potatoes and cut into equal-sized cubes. Dice the onion. Heat oil in a pan. Fry the onion, carrots, and potatoes for about 5 minutes. Then add the white cabbage. Add the spices and deglaze with the vegetable stock. Simmer for about 12-15 minutes. In the meantime, wash the parsley and pluck the leaves from the stems. If you like it creamy, you can puree the soup or simply mash it a little. If desired, you can also add sausages or smoked tofu, or add a little sour cream. Finally, sprinkle the parsley over the soup. Serve with fresh baguette.