John Myers
Ingredients for 4 servings:
- 3 carrots
- 1 parsley root(s)
- 2 parsnips
- 2 stalks of broccoli
- 1 large onion(s)
- 4 potatoes
- 1 ½ liters of water or vegetable broth
- 1 shot of rapeseed oil
- n. B. Vegetable stock powder
- n. B. Salt
- Marjoram or other spices
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
from vegetable roots such as carrots, parsley root and parsnip
Clean the carrots, parsnips, and parsnips and chop them into small pieces, as well as the broccoli stalks, and add everything to the water or vegetable stock. Peel and finely chop the potatoes, and add them to the pot. Then fry the onion in the oil and add it to the soup. Season everything with the granulated stock and salt, and season to taste. Add the marjoram at the beginning. Cook the carrots and potatoes until al dente or soft, season again, and then the soup is ready to serve. If you like and have them, you can add other root vegetables, such as celery, or kohlrabi instead of broccoli, or both. The soup has a very sweet taste, making it a good choice for children. Garnish it with parsley.
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