Summer Vegetable Pot

A bean recipe for every taste:

Clean potatoes, celery, carrots, onions, garlic and leeks and cut into rings or cubes. Gently sauté in hot oil in a large saucepan.

Divide cauliflower into roses. Clean and chop beans and blanch in salted water (for color). Remove seeds from peppers and dice. Peel, seed and dice tomatoes as well.

Boil the red turnips separately in salted water so they don’t turn the whole thing red, and cut them off.

Fill all the vegetables into the soup pot. Just cover with water. Add salt, soup cubes, season with pepper, season with soy sauce.

Cover and simmer gently for about 20 to half an hour until all vegetables are cooked. Only now fold in the red turnips, as well as the chopped parsley and season the stew.

At the table, guests sprinkle freshly grated Parmesan over their unit and season to taste with a few drops of olive oil.

by Marina Meuth and Bernd Neuner-Duttenhofer

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