How to make
For this delicious spinach stew, wash the spinach well and remove the stems.
Heat about a liter of water and once it boils, blanch the spinach for about a minute or two - until it softens.
Cut the onion and potatoes and grate the carrot.
Heat the oil and stew the spring onions and carrot briefly with a few spoons of water.
As soon as the water evaporates and the spring onions soften, add a spoonful of flour and paprika and fry them briefly.
Immediately pour about a liter of hot water and stir.
Add the potatoes, as much salt and black pepper as you like to the boiling broth and leave the stew to boil, until the potatoes are ready.
After 20 minutes, add the finely chopped spinach to the potato stew, as well as the fresh spearmint, lovage and parsley.
Let the vegan potato and spinach stew simmer for another 10 minutes.
