Spring Stew

Name: Spring Stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Onions; 500 g Leeks (leek); 400 g Carrots; 500 g Kohlrabi; 500 g Tomatoes; 2-3 TABLESPOONS Oil; 1 TEASPOON Tomato paste; 1,5 l Vegetable broth (instant); 1/2 bunch Basil; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 7-10 Tbsp white pepper; 1 pinch Sugar; 7-10 Tbsp Basil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Onions
500 g Leeks (leek)
400 g Carrots
500 g Kohlrabi
500 g Tomatoes
2-3 TABLESPOONS Oil
1 TEASPOON Tomato paste
1,5 l Vegetable broth (instant)
1/2 bunch Basil
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
7-10 Tbsp white pepper
1 pinch Sugar
7-10 Tbsp Basil

Directions

1
Onions peel and cut into slices. Clean, wash and cut the leek into rings. Clean, wash and slice the carrots. Clean, wash and cut kohlrabi into sticks.
2
Wash, clean and slice the tomatoes. Heat oil in a pot, fry onions in it, add leek, fry briefly. Add half of the tomatoes and tomato paste, fry briefly. Deglaze with broth, bring to the boil.
3
Add the kohlrabi and carrots, bring to the boil again and cook covered over medium heat for 12-14 minutes. Meanwhile wash basil, dab dry and cut the leaves into strips. Season stew with salt, pepper and sugar, add remaining tomatoes and basil strips.
4
Serve stew garnished with basil.