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🍲 Hearty vegetable stew with grilled pears

257 kcal · 30 min · 4 servings

Ingredients

• 0.25 Savoy cabbage
• 200 g Hokkaido pumpkin
• 3 Carrots
• 4 Black salsify
• 2 tbsp Lemon juice
• 3 cm Ginger
• 5 ripe Pears
• 250 g Chickpeas (from the can)
• 3 Sprigs Basil
• 750 ml Vegetable broth
• Salt
• Pepper (from the mill)

Instructions

1. 1. Thoroughly wash the savoy cabbage.
2. 2. Cut the savoy cabbage into thin strips.
3. 3. Rinse the savoy cabbage strips under running water.
4. 4. Peel the pumpkin.
5. 5. Peel the carrots.
6. 6. Cut the pumpkin into small sticks.
7. 7. Cut the carrots into small sticks.
8. 8. Wash the salsify.
9. 9. Peel the salsify.
10. 10. Cut the salsify into sticks.
11. 11. Fill a bowl with water and add lemon juice.
12. 12. Place the salsify in the water with lemon juice.
13. 13. Peel the ginger.
14. 14. Finely chop the ginger.
15. 15. Peel three pears.
16. 16. Remove the core from the pears.
17. 17. Cut the pears into sticks.
18. 18. Place the baby peas in a sieve.
19. 19. Let the baby peas drain in the sieve.
20. 20. Wash the basil.
21. 21. Shake the basil dry.
22. 22. Cut the basil leaves into thin strips.
23. 23. Add the vegetable broth and chopped ginger to a pot.
24. 24. Bring the broth to a boil.
25. 25. Add all the prepared vegetables to the pot.
26. 26. Add the pear sticks to the pot.
27. 27. Simmer the mixture on low heat for ten minutes.
28. 28. Wash the remaining pears.
29. 29. Halve the pears.
30. 30. Remove the core from the pear halves.
31. 31. Preheat a grill pan.
32. 32. Place the pear halves cut-side down in the hot grill pan.
33. 33. Grill the pears for about ten minutes.
34. 34. Season the vegetable soup with salt.
35. 35. Season the vegetable soup with pepper.
36. 36. Stir the cut basil into the soup.
37. 37. Fill the stew into small pots or bowls.
38. 38. Garnish the stew with the grilled pears.

Nutrition per serving

• kcal: 257
• Protein: 10 g · Fett/Fat: 3 g · Carbs: 46 g