John Myers
Ingredients for 4 servings:
- 4 m.-sized potatoes
- 5 carrots
- ½ kohlrabi
- 1 handful of broccoli
- 2 handfuls of cauliflower
- ½ onion(s)
- 1 liter of broth
- butter
- 1 bay leaf
- some peppercorns
- Parsley
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Peel and thinly slice the carrots and sauté them in butter in a saucepan with the diced onions. Peel and chop the other vegetables into bite-sized pieces and add them to the carrots. Top up with vegetable stock, add the bay leaf and peppercorns. Let everything simmer for about half an hour. Sprinkle with chopped parsley to serve. If you like, you can purée part of the soup or add a few sausages. If you’re puréeing, however, be sure to remove the bay leaves and peppercorns first (a spice bag is a good idea for this). As with all of my recipes, these are purely a rough estimate and can be adjusted to your liking, whether in terms of ingredients or quantities.
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