Summary

Ingredients

• 1 kg carrot (s), cut into large pieces
• 1 kg potato (s), cut into large pieces
• vegetable broth
• salt
• pepper
• 3 tablespoon olive oil
• 3 bay leaves
• 2 tablespoon herbs Provence
• 500 g minced meat, salted and peppered
• 1 onion (s), chopped
• 200 g feta cheese

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Instructions

1. Put the carrots and potatoes in a large saucepan. Top up with vegetable stock until everything is covered. Depending on your taste, add 2-3 bay leaves, 1 heaped tablespoon of herbs from Provence (if available, also a bunch of fresh mixed herbs) and the olive oil. Bring the whole thing to a boil and simmer on a low flame until the potatoes and carrots are pleasantly cooked and still a little firm to the bite (do not overcook).
2. In the meantime, fry the already seasoned minced meat with the onion in hot olive oil and season with 1 tablespoon of herbs.
3. Season the soup with salt and pepper and serve on plates. Pour the minced meat over the soup and sprinkle with crumbled feta cheese.
4. Variation: For the vegetarian version, simply leave out the minced meat, it also tastes very good without it. But then maybe add a chopped onion to the stew.