Vegetable pot with soy bouillon

Name: Vegetable pot with soy bouillon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 375 g Carrots; 1 (approx. 500 g) cauliflower; 1 (approx. 500 g) baby pointed cabbage; 1 medium onion; 2 Garlic cloves; 3 TABLESPOONS butter/margarine; 5-6 Tbsp Soy sauce; 7-10 Tbsp white pepper; 1/2 -1 TEASPOON Curry; 1/2 bunch Chives; 2 TABLESPOONS Sunflower seeds

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
375 g Carrots
1 (approx. 500 g) cauliflower
1 (approx. 500 g) baby pointed cabbage
1 medium onion
2 Garlic cloves
3 TABLESPOONS butter/margarine
5-6 Tbsp Soy sauce
7-10 Tbsp white pepper
1/2 -1 TEASPOON Curry
1/2 bunch Chives
2 TABLESPOONS Sunflower seeds

Directions

1
Peel and wash the potatoes and carrots. Cut potatoes into thick slices, carrots into rough sticks. Clean and wash cauliflower and pointed cauliflower. Divide cauliflower into florets and cut pointed cabbage into wide strips
2
Peel and finely dice the onion and garlic. Heat the fat in a saucepan. Fry onions and garlic until transparent. Add potatoes, carrots and cauliflower. Stir-fry. Add pointed cabbage, fry briefly. Add 1 1/4-1 1/2 l water. Season with soy sauce, pepper and curry and bring to the boil. Cover and cook for 15-20 minutes
3
Wash the chives and cut into small rolls. Roast the sunflower seeds. Season stew with soy sauce and curry. Sprinkle with chives and seeds