Summary

Ingredients

• 6 small onion (s)
• 350 g carrot (s)
• 300 g potato (s)
• 3 tablespoon oil, e.g., Citrolive
• 2 red pepper (s)
• 2 tomato (s)
• 1 teaspoon, heaped thyme, dried
• 1 teaspoon, heaped oregano, dried
• 1 teaspoon, heaped basil, dried
• 0.5 teaspoon ½ thyme, (wild thyme, quendel)
• 0.5 teaspoon ½ fenugreek
• 0.5 teaspoon ½ chervil
• 0.5 teaspoon ½ pepper
• 250 ml vegetable stock
• Salt, to taste

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Instructions

1. Cut the onions lengthways once and cut into fine lengthways strips. Cut the carrots, potatoes, tomatoes and peppers into cubes.
2. Heat the oil in a large pan and let the onions take a little color. Then add the carrots and let them become translucent for about 5-10 minutes. When the vegetables settle easily on the bottom of the pan, deglaze them with vegetable stock. Now fill in the tomatoes and add all the spices, except salt, stir and put a lid on. Top up the vegetable broth according to feeling, the dish should not float in broth. After about 5 minutes add the diced paprika, do not stir, put the lid on again. Reduce the heat and cook to the desired firmness.
3. Personally, I only add salt to the plate when it is necessary. If you have fresh herbs, it may taste even better.