Colourful vegetable stew

Name: Colourful vegetable stew
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion; 125 g green pepper; 100 g Courgette; 1/2 Apples; 1 TEASPOON Safflower oil; 1 knife tip Cardamon; 1 knife tip Turmeric; 250 ml Vegetable broth (instant); 2 TABLESPOONS apple juice; 50 g light cream cheese (21 % fat in dry matter); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g cherry tomatoes; 7-10 Tbsp Coriander

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion
125 g green pepper
100 g Courgette
1/2 Apples
1 TEASPOON Safflower oil
1 knife tip Cardamon
1 knife tip Turmeric
250 ml Vegetable broth (instant)
2 TABLESPOONS apple juice
50 g light cream cheese (21 % fat in dry matter)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g cherry tomatoes
7-10 Tbsp Coriander

Directions

1
Peel onion and cut into fine rings. Clean and wash the bell peppers and cut them into bite-sized pieces. Clean and wash the zucchini, cut in half lengthwise and cut diagonally into pieces. Wash apple, cut out core and cut into slices. Heat oil in a pan.
2
Sauté onion in it until transparent. Add paprika and fry for about 2 minutes. Remove the bell pepper and onion from the pan and put aside. Steam apple slices in frying fat for about 2 minutes. Season with cardamon and turmeric. Deglaze with stock and apple juice. Add paprika, onions and zucchini. Stir cream cheese into the liquid. Season to taste with salt and pepper. Wash and halve the tomatoes and add to the stew.
3
Deglaze with stock and apple juice. Add paprika, onions and zucchini. Stir cream cheese into the liquid. Season to taste with salt and pepper. Wash and halve the tomatoes and add to the stew. Cook everything about 5 minutes at low heat. Serve garnished with coriander