Root Vegetable Stew

If you like it rustic, you've come to the right place with this root vegetable stew.
Course Soup, Stew
Keyword Eintopf, Lent, Root vegetable, Vegan
Servings 4


  • 14 oz potatoes 400 g
  • 10-1/2 oz carrots 300 g
  • 10-1/2 ox parsley roots 300 g
  • 1 large parsnip
  • 1 onion
  • 1-2 cloves garlic
  • 2 tbsp oil
  • 1- 1/2 quarts vegetable broth
  • 1-2 bay leaves
  • 2-3 sprigs each of thyme and marjoram or 1 teaspoon each of dried herbs
  • 3 tbsp sunflower seeds
  • salt
  • pepper
  • nutmeg
  • 1 bunch chives


  • Peel the potatoes, carrots, parsley roots and parsnips and cut into large pieces. Peel and dice the onion and garlic and sauté in the oil until translucent. Add the vegetables, sauté briefly, then add the broth. Add bay leaf, thyme and marjoram. Bring to a boil and cook over low heat for 15-20 minutes.
  • Roast the sunflower seeds in a pan without fat until light brown. Remove the bay leaves and sprigs of herbs from the soup. Take out 2 scoops of soup and puree, then add back in again. Add more broth if needed. Season with salt, pepper and nutmeg.
  • Wash the chives, dry and cut into rolls. Sprinkle the soup with the sunflower seeds and the chives.

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