🥘 Root Vegetable Stew with Crispy Carrots

Name: Root Vegetable Stew with Crispy Carrots
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g Carrots; 200 g Parsnips; 2 Stk Onions; 400 g Tomatoes (can); 30 ml Olive oil; 2 g Thyme (dried)

290 kcal · 45 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g Carrots
200 g Parsnips
2 Stk Onions
400 g Tomatoes (can)
30 ml Olive oil
2 g Thyme (dried)

Instructions

1. Peel the carrots and parsnips and cut them into large cubes.
2. Finely chop the onions and fry them in the olive oil in a large pot.
3. Add the carrots and parsnips and roast them for 5 minutes.
4. Add the drained tomatoes and the thyme.
5. Add enough water to cover the vegetables.
6. Let the stew simmer for 20 minutes until the vegetables are soft.
7. Lightly blend part of the soup with a hand blender for a creamy consistency.
8. Serve the stew hot.

Nutrition per serving

kcal: 290
Protein: 8 g · Fett/Fat: 12 g · Carbs: 38 g