Quick to prepare: potato and spinach stew
If you're in the mood for a stew but don't have much time, try this quick potato and spinach stew. This recipe makes two servings.
This is needed:
- 500 grams of potatoes
- 300 grams of carrots
- 100 grams of baby spinach
- 800 milliliters of vegetable broth
- 1 onion
- 5 tablespoons of oil
- Nutmeg, freshly grated
- 1 teaspoon sweet paprika powder
- salt, pepper
-
1 roll from the previous day
Peel and dice the potatoes. Peel and slice the carrots. Peel and dice the onion.
Heat two tablespoons of oil and sauté the onion. Add the potatoes and carrots and sauté briefly. Add vegetable stock, bring to a boil, and simmer for 15 minutes.
Wash the spinach. Dice the bread rolls and roast them on all sides in the remaining oil with salt and paprika.
Season the stew with salt, pepper, and nutmeg. Blend briefly to make it a little creamy. Add the spinach and croutons to the stew.
