Vegan Vegetable Stew

Ingredients

• 400 g starchy potatoes
• 2 carrots
• 250 g celeriac
• 250 g parsley root
• 1 onion
• 2 Garlic cloves
• 2 tbsp plant oil
• 1 l vegetable broth
• 1 handful fresh herbs (thyme and marjoram)
• 1 bay leaf
• Salt
• pepper (ground)
• nutmeg
• 2 tbsp sunflower seeds
• chives (for garnish)

Instructions

1. 1.

   Peel, wash, and cut the potatoes, carrots, celeriac, and parsley root into bite-sized pieces. Peel and finely dice the onion and garlic.

2. 2.

   Heat oil in a pot and sauté the onions with the garlic until translucent. Add all prepared vegetables, stir briefly, then pour in the broth. Tie the herbs with the bay leaf into a small bundle and add to the stew. Season with salt, pepper, and nutmeg, and simmer over medium heat for 20-25 minutes.

3. 3.

   Meanwhile, toast the sunflower seeds in a dry pan until golden, remove, and set aside.

4. 4.

   Take out 2-3 ladles of soup, puree finely, and return to the pot. Adjust consistency by adding more broth or reducing further, then taste. Remove the herb bundle, garnish with chives and sunflower seeds, and serve.