vegetable soup

Ingredients for 4 servings:

• 2 potatoes, diced
• 3 carrots, sliced
• ¼ celeriac, diced
• 1 onion(s), cut into large pieces
• 2 garlic cloves, diced
• ¼ head of cauliflower, cut into small pieces
• 2 bay leaves
• 4 allspice seeds
• 4 juniper berries
• 4 cloves
• 1 liter of warm water
• 1 tbsp broth, granulated
• Parsley
• 1 tbsp oil
• 1 tbsp tomato paste
• salt and pepper
• possibly noodles (soup noodles)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Briefly fry the vegetables in the oil, then deglaze with water and add the spices. If you put the juniper berries, allspice berries, and cloves in a paper tea bag and tie it, you won’t have to stir the soup until you’ve found them all. Now add the granulated stock (you can add a little more than a tablespoon to the soup, depending on your taste), the tomato paste, and the parsley. Cover and let everything simmer for about half an hour. If you like, you can also add soup noodles to this soup, or vary the vegetables.