Ingredients

• 2 tablespoons olive oil
• 1 onion
• 1 garlic clove
• 1 carrot
• 250 g oyster mushrooms
• 2 potatoes
• 1 long bell pepper
• 1.5 liters vegetable broth
• 100 g tofu or cooked chickpeas
• 1 tablespoon each of parsley leaves and dill
• salt, pepper, 1/2 teaspoon each sweet and smoked paprika plus a pinch of hot paprika and marjoram

Preparation

1. In a large pot on 1 tablespoon of olive oil sauté onion cut into cubes. Add minced garlic and peeled carrot grated on a grater. Sauté frequently for about 3 minutes.
2. Add rinsed and sliced oyster mushrooms. Stirring, sauté for about 3 minutes. Add seasonings.
3. Add peeled potatoes cut into cubes and bell pepper cut into cubes. Stirring, sauté for about 1-2 minutes.
4. Pour in broth and bring to a boil. Cook for about 20 minutes or until potatoes are tender. Towards the end of cooking, add chopped tofu or cooked chickpeas from a can or jar.
5. Season with salt and pepper if needed. At the end, add chopped parsley leaves and dill.