Saxon potato soup

Ingredients for 4 servings:

• 500 g potatoes, floury
• 150 g onion(s)
• 100 g carrot(s)
• 50 g celery
• ½ tsp caraway seeds
• 1 bay leaf
• 8 tsp vegetable broth (instant)
• 2 liters of water
• 50 g onion(s)
• 50 g carrot(s)
• 50 g leek
• lovage
• Parsley
• marjoram
• Celery greens
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable

Wash, trim, and coarsely chop the potatoes, onions, carrots, and celery. Cook in 2 liters of vegetable broth with caraway and bay leaf until tender. Remove the bay leaf and puree the rest. Garnish: Wash and trim the onions, carrots, and leeks, cut into small cubes, and add to the pureed soup. Cook the vegetables briefly until al dente. Season with lovage, marjoram, and celery leaves, salt, and pepper. Sprinkle with parsley, if desired.