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🍽️ Colorful Cabbage Vegetable Stew

159 kcal · 30 min · 4 servings

Ingredients

• 0.25 White cabbage
• 2 Celery stalks
• 3 Spring onions
• 1 small Leek stalk
• 4 Carrots
• 400 g Cherry tomatoes
• Salt
• Pepper (freshly ground)
• Olive oil (cold pressed)
• Thyme

Instructions

1. 1. Remove the hard core from the cabbage.
2. 2. Slice the cabbage leaves into thin strips.
3. 3. Dice the removed core into small pieces.
4. 4. Wash the celery stalks.
5. 5. Slice the celery into thin rounds.
6. 6. Clean the leek.
7. 7. Slice the leek into thin rings.
8. 8. Wash the spring onions.
9. 9. Slice the spring onions.
10. 10. Peel the carrots.
11. 11. Cut the carrots into round slices.
12. 12. Heat 4 to 5 tablespoons of oil in a large pot.
13. 13. Add all the prepared vegetables to the pot.
14. 14. Sauté the vegetables while stirring constantly.
15. 15. Fill the pot with water.
16. 16. Use about one-third more volume of water than vegetables.
17. 17. Salt the liquid.
18. 18. Bring everything to a boil.
19. 19. Add the cherry tomatoes.
20. 20. Reduce the heat.
21. 21. Cover the pot.
22. 22. Let the soup cook through for 20 to 25 minutes.
23. 23. Season with pepper.
24. 24. Season with thyme.
25. 25. Stir in 1 tablespoon of cold oil.
26. 26. Serve the stew immediately.
27. 27. Serve fresh white bread alongside.

Nutrition per serving

• kcal: 159
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 16 g