Mediterranean Vegetable Stew

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 stalk of leek
• 3 Carrots
• 1 red bell pepper
• 1 Zucchini
• 4 mostly firm potatoes (100 g each)
• 400 g white cabbage
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 l vegetable broth
• 2 Bay leaves
• 1 tsp cumin
• Salt
• black pepper (freshly ground)
• 3 sprigs parsley
• 40 g Parmesan

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim or peel the leek and carrots and slice them into rounds.

2. 2.

   Wash, trim and cube the bell pepper. Wash, trim and halve the zucchini lengthwise, then slice it into rounds.

3. 3.

   Peel the potatoes and cut them into roughly 2 cm cubes. Trim the cabbage, remove the core and shred it finely.

4. 4.

   Heat the oil in a large pot and sauté the vegetables over medium heat for about 5 minutes. Add the tomato paste briefly, then deglaze with broth. Bring to a boil, add bay leaves and cumin, and simmer on low heat for about 15 minutes.

5. 5.

   Season the soup with salt and pepper. Wash, dry shake and finely chop the parsley, then stir it into the stew. Grate the parmesan. Serve the stew in bowls, sprinkled with parmesan.

6. 6.