Red tuber Lieserl soup

Ingredients for 3 servings:

• 1 large parsnip(s)
• 2 m.-large parsley root(s)
• 3 m.-large carrot(s)
• 5 large potatoes
• 1 small beetroot, fresh
• ½ celery root
• 1 large onion(s)
• 1 clove(s) garlic
• 1 piece(s) ginger, fresh, 2 – 3 cm piece
• 1 pepper, fresh or dried
• e.g. vegetable broth, instant
• 1 shot of rapeseed oil
• n. B. Salt
• n. B. Caraway
• e.g. marjoram
• 1 ½ liters of water
• some horseradish, plain from the jar or freshly grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

a spicy, slightly sweet fasting soup

Clean and dice the parsnip, beetroot, parsley root, celery, carrots, ginger, and potatoes. Place them in a pot, cover with water, add a little vegetable stock, salt, and other spices, and bring the soup to a boil. Meanwhile, finely chop the onion and garlic and sauté them in oil; this provides the necessary roasting and fat for the soup. Add the garlic at the end to prevent it from becoming bitter. Add this to the soup along with the grated ginger and cook all the vegetables until al dente or soft, as desired. Now I roughly mash the potatoes, mainly, and let the soup simmer for a while to achieve a creamy consistency. Now you can serve the soup among the bowls. Add a dollop of horseradish to each bowl. Variation: You can also add grated black radish or winter radish. These are mainly heirloom vegetables that are available throughout the winter and early spring and are ideal for fasting days because they contain a wealth of healthy nutrients. They also taste great!