Broad bean soup with potatoes and carrots à la Didi

Ingredients for 4 servings:

• 300 g potatoes, waxy, e.g. B. Annabelle
• 130 g leek
• 65 g cauliflower
• 65 g celeriac
• 300 g carrot(s)
• 1 jar broad beans, 420 g drained weight
• 2 tsp savory
• 1 cube of bouillon
• 1.2 liters of broth (bean broth), diluted
• 2 bay leaves
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel the potatoes and cut into small pieces. Then wash them and soak them in water until ready to use to prevent them from browning. Halve the leek lengthwise and cut into rings. Cut the cauliflower into small florets. Peel the celery root and cut into small cubes. Peel the carrots, halve them lengthwise and cut them into small pieces. Wash all the vegetables. Drain the broad beans, reserving the stock and making up to 1.2 liters with water. Remove the skin from half of the broad beans. Bring the bean stock to a boil with a bouillon cube and two bay leaves. Add the vegetables and potatoes and cook for 15 minutes. Purée the peeled broad beans with a ladle of vegetable stock. Add the other half to the vegetables and cook for another 10 minutes. Add the bean purée to the soup and bring to a boil briefly. Remove the bay leaves and season with salt and pepper.