Winter vegetable soup

Ingredients for 4 servings:

• 1 clove(s) garlic
• 2 cm ginger
• 2 m.-sized onion(s)
• 1 pack of frozen herbs (8 herbs)
• 6 m.-sized potatoes
• 3 m.-sized carrot(s)
• ½ small white cabbage
• ⅛ m.-sized celeriac
• 1 liter of water
• 2 tsp vegetable broth, instant
• 1 tsp mustard
• Sugar
• salt and pepper
• 1 cup of natural yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

seasonal and vegetarian

Peel the garlic and ginger and grate finely. Peel the onions and cut into eighths. Scrub or peel the potatoes thoroughly, then cut into small cubes. Scrub or peel the carrots thoroughly, quarter them lengthwise, and then cut into small cubes. Clean the white cabbage, quarter them, and remove the stalk. Then cut into slices and then cut crosswise again to create small pieces. Peel the celery and cut into small cubes. Place the garlic, ginger, all the vegetables, instant broth, mustard, and frozen herbs in a pot and fill with water (about 1 liter). Bring to a boil, then simmer for a good 30 minutes. Remove from the heat and puree. Season to taste with a little sugar, salt, and pepper. Add a little more broth if necessary. A little more water may be needed for the desired consistency. Serve the hot soup with a dollop of yogurt. Tips: I also chopped celery leaves and lovage from my own harvest, and instead of pepper, I used a medium-hot, finely chopped chili pepper (without seeds). I don’t purée the soup completely. I like to have small pieces left over.