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🍽️ Hearty Rutabaga and Potato Stew

412 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (floury)
• 1 rutabaga (approx. 1 kg)
• 1.25 l vegetable broth (instant)
• 1 small savoy cabbage
• 200 g whipping cream
• salt
• 1 pinch cayenne pepper
• 1 bunch parsley

Instructions

1. 1. Peel the potatoes and the rutabagas.
2. 2. Rinse the vegetables under running water.
3. 3. Cut the potatoes and rutabagas into small sticks or cubes.
4. 4. Place the cut vegetables into a pot.
5. 5. Pour in the vegetable broth.
6. 6. Bring the mixture to a boil over high heat.
7. 7. Reduce the heat to the lowest setting.
8. 8. Cover the pot with a lid.
9. 9. Let the stew simmer gently for about 20 minutes.
10. 10. Rinse the savoy cabbage under running water.
11. 11. Remove the tough stems from the savoy cabbage.
12. 12. Slice the savoy cabbage into thin strips.
13. 13. Stir the savoy cabbage strips into the hot soup.
14. 14. Season the vegetables with salt to taste.
15. 15. Add a pinch of cayenne pepper.
16. 16. Pour the cream slowly into the pot.
17. 17. Let the soup come back to a boil briefly.
18. 18. Remove the pot from the heat source immediately.
19. 19. Stir in the salad (fresh herbs or leafy greens).
20. 20. Do not let the soup boil again.
21. 21. Taste the soup and adjust seasoning with salt and pepper if needed.
22. 22. Finely chop the parsley.
23. 23. Sprinkle the finished stew with the parsley.

Nutrition per serving

• kcal: 412
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 48 g