Vegetarian Gourmet Platter

Marinated potatoes:

Rinse the potatoes, scrub them and cut them into quarters lengthwise, including the skin. Season the vegetable soup with salt and soften the potatoes in it.

In the meantime, stir the vinegar with salt and pepper, coarsely chop the rosemary needles, add them and whisk the olive oil into the marinade.

Lift the cooked potatoes out of the clear soup and place them in a suitable bowl with the cut sides facing up.

Stir 4 tbsp of vegetable soup with the marinade and pour over the still hot potatoes. Let the potatoes stand for at least 1 hour, turning them a few times in the marinade to the other side.

Nutritional values per person:

Kilocalories: 260

kilojoules: 1100

Egg white/g: 3

Carbohydrates/g: 19

Fat/g: 18

Dietary fiber/g: 2, 5

Stewed onions:

Peel the onions, smooth out the root ends, and score the tops of the onions crosswise.

Grease a small ovenproof dish with 1 tbsp butter and place the onions in it. Spread a little honey evenly in the crosses and sprinkle with thyme. Pour the white wine and stew the onions in the heated oven at 160 °C for 1 hour. Cool in the broth.

Nutritional values per person:

Kilocalories: 100

kilojoules: 410

Egg white/g: 1

Carbohydrates/g: 8

Fat/g: 6

Dietary fiber/g: 2, 3

Carrot Salad With Curry:

Peel and coarsely grate the carrots. Rinse the bean sprouts and drain well. Blanch the raisins until hot, drain and rinse.

Pour the oil into a