Colourful vegetable pot

Name: Colourful vegetable pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g baby potatoes; 7-10 Tbsp Salt; 400 g Carrots; 300 g Celery; 1 l Vegetable broth (instant); 3-4 Bay leaves; 1 TEASPOON Peppercorns; 2 red peppers; 2 Courgettes (about 200 g each); 1 Onion; 4 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g baby potatoes
7-10 Tbsp Salt
400 g Carrots
300 g Celery
1 l Vegetable broth (instant)
3-4 Bay leaves
1 TEASPOON Peppercorns
2 red peppers
2 Courgettes (about 200 g each)
1 Onion
4 Stem(s) Thyme
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper

Directions

1
Peel, wash and halve the potatoes. Cook in boiling salted water for 15-20 minutes, then drain. In the meantime, peel and wash carrots and cut them into small pieces. Clean and wash the celery, also cut into small pieces. Finely chop some celery green.
2
Bring the stock to the boil. Season with bay leaf and peppercorns. Cook carrots and celery for about 15 minutes. Meanwhile clean and wash the bell peppers and zucchini and cut them into bite-sized pieces. Peel and finely chop the onion. Wash and chop the thyme. Heat the oil. Fry onion, bell pepper and zucchini for about 5 minutes. Season with salt, pepper and thyme. Deglaze with the vegetables in the broth.
3
Wash and chop the thyme. Heat the oil. Fry onion, bell pepper and zucchini for about 5 minutes. Season with salt, pepper and thyme. Deglaze with the vegetables in the broth. Add the potatoes. Bring to the boil again briefly and season to taste