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Ingredients (4 servings)
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600 g Speisekürbis Hokkaido
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400 g Weißkraut
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500 g Suppengemüse
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100 g Babyspinat
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300 g Krustenlaib
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Pflanzenöl, Gemüsebrühe, Kümmel, Salz, Pfeffer
Preparation
- Wash the Hokkaido pumpkin, remove the seeds, and cut into bite-sized cubes. Remove the core from the white cabbage and slice or shred into thin strips. Clean and finely dice the soup vegetables.
- Heat oil in a large pot and sauté the soup vegetables and white cabbage for about 5 minutes while stirring.
- Add the pumpkin cubes and a pinch of caraway seeds, pour in about 800 ml of water and vegetable broth, cover, and simmer for 20 minutes until the vegetables are tender.
- Wash the baby spinach, stir into the hot stew, and let it wilt briefly. Season generously with salt and pepper and slice the crusty bread to serve fresh on the side.
