Root vegetable soup

Ingredients for 3 servings:

• 750 g vegetable stock
• 200 g potatoes, waxy
• 200 g carrot(s)
• 200 g leek
• 200 g celery, possibly with green
• e.g. salt and pepper
• 1 pinch of nutmeg
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Fine soup for autumn/winter

Peel and weigh the prepared vegetables. Dice the potatoes and celery. Slice the carrots and leeks. Set the celery leaves aside. Bring the vegetable stock to a boil. Add the potatoes and vegetables to the stock. Add the bay leaf. Simmer for approximately 15-20 minutes. Season with salt, pepper, and grated nutmeg. Wash and finely chop the celery leaves, add them to the soup at the end, season to taste, and serve. Remove the bay leaf. If you don’t have celery leaves, use parsley. Enjoy the soup either on its own or serve with a slice of bread or a roll. Of course, you can use other root vegetables; this was what I found in the garden.