The abundant fibre from potatoes, carrots and broccoli stimulates digestion and fills the stomach. So we are full faster. In addition, these swelling substances ensure a healthy intestinal flora and can have a positive effect on the blood sugar level. The green beans score points with proteins and folic acid, both of which we need for healthy blood formation.
Instead of potatoes, you can also add about 120 grams of wholemeal soup noodles to the stew. If you like it a bit more colourful, you can add corn, red onions or tomatoes to the soup. Serve sliced bread or baguette with the vegetarian dish.
Peel and rinse potatoes, cut into cubes. Rinse leek and cut into rings, peel carrots and cut into slices, clean beans and cut into 2-3 cm (approximately 1 inch) long pieces.
Heat butter in a large saucepan and cook potatoes for a few minutes. Add water, granulated broth and simmer for about 15-20 minutes. Add remaining vegetables and simmer for another 10 minutes.
Season with salt and pepper to taste, sprinkle with Parmesan and serve.