Spring Stew

Name: Spring Stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Potatoes; 500 g Kohlrabi; 500 g Pointed cabbage; 125 g Sweet peas; 1 Onion; 2 TABLESPOONS Oil; 1 1/2 l Vegetable broth (instant); 150 g frozen peas; 1/2 potty Chervil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp colourful pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Potatoes
500 g Kohlrabi
500 g Pointed cabbage
125 g Sweet peas
1 Onion
2 TABLESPOONS Oil
1 1/2 l Vegetable broth (instant)
150 g frozen peas
1/2 potty Chervil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp colourful pepper

Directions

1
Peel the potatoes and kohlrabi. Cut kohlrabi into thin slices, potatoes into slices. Clean, wash and cut the cabbage into large pieces. Clean and wash sugar snap peas. Peel onion and chop finely. Heat oil in a pot. Briefly fry the kohlrabi, potatoes and onion.
2
Add stock, bring to the boil and cook over medium heat for 10 minutes. Add cabbage, mangetout and peas and cook for another 10 minutes. Wash the chervil, dab dry, put something aside for garnishing and chop coarsely. Season spring stew with salt and pepper. Arrange the soup in plates, sprinkle chervil and coloured pepper over it. Serve garnished with chervil. Serve with herb baguette