Classic vegetable stew

Name: Classic vegetable stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 bunch (à 600-750 g) Soup Greens; 1 Tomato; 1 collar Parsley; 1-2 Onions; 2 Bay leaves; 7-10 Tbsp salt, pepper; 1 TEASPOON black peppercorns; 4 Cloves; 600 g waxy potatoes; 500 g Carrots; 450 g Leeks; 250 g frozen peas

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 bunch (à 600-750 g) Soup Greens
1 Tomato
1 collar Parsley
1-2 Onions
2 Bay leaves
7-10 Tbsp salt, pepper
1 TEASPOON black peppercorns
4 Cloves
600 g waxy potatoes
500 g Carrots
450 g Leeks
250 g frozen peas

Directions

1
Clean, wash and cut the soup greens into large pieces. Wash and halve the tomato. Peel the parsley leaves and put the stalks aside. Wash and halve the onions. Fry the onions without fat, with the cut surfaces facing down, in a large pot. Pour on 2 l water, add soup greens, parsley stalks, tomato, bay leaves, 1 tsp salt, peppercorns and cloves. Bring to the boil, cover and simmer for about 30 minutes.
2
Peel, wash and chop the potatoes. Wash, peel and slice carrots. Clean, wash and cut leek into rings. Chop parsley. Pour vegetable stock through a sieve and put it into a large pot.
3
Bring the stock to the boil again. Add potatoes, carrots and leek and cook covered for about 15 minutes. Approx. 3 minutes before the end of cooking time, add frozen peas and simmer. Add parsley to the soup except for a little bit to sprinkle and season with salt and pepper. Sprinkle with the rest of the parsley.