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🥘 Rustic Vegetable Pot-au-feu

410 kcal · 60 min · 4 servings

Ingredients

• 300 g Carrots
• 200 g Celery (root)
• 2 Stück Onions
• 1 Stück Leek
• 400 g Potatoes
• 400 g Tomatoes (canned)
• 1 Liter Vegetable broth
• 30 ml Olive oil
• 1 Stück Bouquet Garni (herb bundle)
• 6 g Salt
• 3 g Pepper

Instructions

1. 1. Wash the vegetables. Peel the carrots and celery root. Cut everything into large chunks.
2. 2. Wash the leek and slice it into rings. Peel the onions and halve them.
3. 3. Heat the olive oil in a large pot. Sauté the onions and leek for 3 minutes.
4. 4. Add the carrots, celery, and potatoes. Stir for 2 minutes to lightly sauté the vegetables.
5. 5. Add the drained tomatoes and vegetable broth to the pot. Add the herb bundle (Bouquet Garni).
6. 6. Bring the soup to a boil, reduce the heat, and let it simmer for 30 minutes with the lid closed.
7. 7. Remove the herb bundle. Season the soup generously with salt and pepper. Serve hot.

Nutrition per serving

• kcal: 410
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 60 g