Vegetable tureen \"Gardener's Art\"

Name: Vegetable tureen \"Gardener's Art\"
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500-750 g Potatoes; 375 g Carrots; 1 g (approx. 400 g) Kohlrabi; 1 (approx. 1 kg) cauliflower; 2 medium-sized onions; 1-2 TEASPOONS Coriander seeds; 7-10 Tbsp (substitute 1 tsp. caraway); 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS Vegetable broth (instant); 2 tablespoons (30 g) Pumpkin seeds; 2-3 stem(s) fresher; 7-10 Tbsp Coriander or parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500-750 g Potatoes
375 g Carrots
1 g (approx. 400 g) Kohlrabi
1 (approx. 1 kg) cauliflower
2 medium-sized onions
1-2 TEASPOONS Coriander seeds
7-10 Tbsp (substitute 1 tsp. caraway)
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS Vegetable broth (instant)
2 tablespoons (30 g) Pumpkin seeds
2-3 stem(s) fresher
7-10 Tbsp Coriander or parsley

Directions

1
Peel and wash the potatoes, carrots and kohlrabi. Dice potatoes and kohlrabi. Cut carrots into slices. Clean the cauliflower, cut into florets and wash. Peel and finely dice onions. Grind the coriander seeds coarsely or crush them in a mortar
2
Heat the oil in a pot. Brown onions, potatoes and coriander seeds in it, season. Add about 1 1/2 l water, bring to the boil. Stir in broth
3
Add the cauliflower and carrots. Simmer everything for about 15 minutes. Add kohlrabi after 10 minutes and cook it
4
Roast pumpkin seeds. Wash coriander, chop. Season and serve the soup. Sprinkle with coriander and seeds