Summary

Ingredients

• 750 g sweet potato (s), (approx. Three medium-sized tubers)
• 500 g savoy cabbae, (small to medium cabbae head)
• 1 large pear (s), firm
• 1 large fennel
• 3 cloves garlic
• 1 pinch (s) pepper
• 2 tablespoon vegetable broth, grained, vegan
• 2 tablespoon olive oil
• 1 teaspoon cumin

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Instructions

1. Heat some water in the kettle and have it ready. Wash and chop the savoy cabbage.
2. Heat olive oil in a pot. Peel the sweet potatoes, cut into pieces, add to the oil and fry, turning frequently. When the sweet potatoes turn golden, add the savoy cabbage and stir well. Add small amounts of hot water so that the vegetables do not burn, but also do not become too runny. Let simmer on a low flame. Core the pear, cut into small pieces and stir into the vegetables. Scatter vegetable stock powder and cumin on top, stir well. If necessary add water. The cooking sweet potatoes should make the overall consistency creamy.
3. Wash the fennel and cut into very fine strips. When the sweet potatoes and savoy cabbage are done, add the fennel and mix well. Press in the garlic, season with pepper from the mill. Turn off the stove or put it on the lowest flame and let the vegetables steep for another 5 minutes.