Turnip and Potato Stew

Ingredients

• 600 g potatoes (starchy, boiling type)
• 1 turnip (about 1 kg)
• 1.25 l vegetable broth (instant)
• 1 small savoy cabbage
• 200 g heavy cream
• Salt
• 1 tsp Cayenne pepper
• a bunch of parsley

Instructions

1. 1.

   Peel, wash, and cut the potatoes and turnip into sticks or cubes. Bring them to a boil with the vegetable broth, cover, and simmer over low heat for about 20 minutes.

2. 2.

   Wash, trim, and slice the savoy cabbage into strips. Stir the strips into the hot soup.

3. 3.

   Season the cooked vegetables with salt and cayenne pepper, pour in the cream, bring to a boil, remove from heat, stir in the salad, do not cook further, taste, and sprinkle with chopped parsley before serving.