Heya everybody :)
It's  Ghosty writing and I got some more veggies for you.
Yeah really. Aww, please don't look at me like that ^.^'
A hearty and earthy stew, full of flavors. And for all you meatlovers... just add some meat or bacon if you like ;)
Preparation takes time, because you have to cook the vegetable broth first, but I think it's worth it.
If you need a quick dish, use store-bough liquid vegetable stock, but avoid the powdered stuff that's full of salt and yeast extract.

Ingredients (fort he vegetable broth and the stew)
1kg predominantly waxy potatoes
1kg carrots
~200g baby leaf spinach
1 pack soup greens (carrot, celery, parsnip, parsley root)
1,5 Spanish onions
6-8 cherry tomatoes or small tomatoes on the vine
1 leek
4 garlic cloves
fresh parsley, fresh thyme, 2 bayleaves
salt, pepper, paprika powder, spices to your taste (I used Ingo Holland 'Gemüseschmackes' and 'Mallorquin herb garden')
a few slices of whole grain toast
olive oil, butter
Optional: white wine or rosé for deglacing

Vegetable broth:
Thoroughly wash or peel the soup greens, leek, 1 spanish onion, ~400g carrots and 2 garlic gloves.
Cut them into big chunks, they don't have to be very fine.
In a large enough pot heat up some olive oil and roast the vetables until a brown residue starts to appear at the buttom of the pot. Add a few twigs of thyme and parsley and the bayleaves.
Deglace with a bit of wine or water. Let the alcohol evaporate again almost completely.
Pour in approximately 1,5 – 2liters of cold, unsalted water (for maximum extraction of taste) and bring to a boil. Turn down the heat again and let it simmer for at least 1-2hours (more is better).
Throw away the cooked out vegetables and herbs and add some salt to the broth.
The broth can be filtered through a cheese cloth or kitchen paper to clarify it, but that is not really necessary.

Stew:
Peel potatoes, carrots, the half onion and 2 garlic cloves. Wash and clean tomatoes, baby leaf spinach and herbs thoroughly.
Cut the potatoes and carrots into chunks or bigger slices, dice the onions and garlic . Divide the tomatoes into eighth and remove the watery seeds.
Chop the spinach very roughly, the herbs more finely.
In a large enough pot, heat up a good splash of olive oil and sweat onions and garlic, until the onions turn translucent.
Add potatoes, carrots and thyme and continue to fry for a couple of minutes.
Pour in the vegetable broth and bring to a boil, then lower the heat and let it cook for abour 15-20 minutes until the vegetables start to turn soft.
Remove part of the mixture and use a handheld blender or chinois to finely puree it, then pour it back to thicken the stew.
Now add the spinach and let it wilt for a couple of minutes.
Shortly before serving, add fresh parsley and just heat the tomato pieces in the stew.
Season to your taste with salt, pepper, freshly grated nutmeg and spices.

Croutons:
Remove the crust of your wholemeal toast and cut some slices into rough cubes.
Heat up some butter in a non-stick pan (be generous with it) and gently fry the bread to a nice golden-brown color.
Season with a little salt if you like.

Dress your stew onto a soup plate or small bowl and top it off with the croutons and some more fresh herbs.
Please enjoy your meal! :)