Vegan vegetable soup

Ingredients for 10 servings:

• 1 pack of soup vegetables
• ½ tsp rosemary
• ½ tsp thyme
• ½ tsp oregano
• ½ tsp marjoram
• 1 tbsp black cumin oil
• 1 tsp peppercorns, colored
• 3 bay leaves
• 50 ml rapeseed oil
• ½ leek
• 3 small onions
• 1 tbsp salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Grate the celery and carrots. Sauté in the pan with the hot oil. Stir frequently. Meanwhile, very finely dice the onions. Finely slice and wash the leek. Wash and finely chop the parsley. When the carrots and celery are translucent, add the remaining vegetables and sauté briefly. Then add the water and all the spices. Heat everything slowly over medium heat until it begins to simmer, then simmer for about 10 minutes. Do not simmer for too long, or everything will overcook and destroy all the nutrients.