Summary

Ingredients

• 1 small fennel bulb (s)
• 150 g carrot (s)
• 150 g turnip (s)
• 150 g potato (s)
• 1 tablespoon oil
• 750 ml vegetable stock
• Salt and pepper, from the mill
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce

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Instructions

1. Cut the fennel into strips. Peel and dice the carrots, turnip and potatoes.
2. Heat the oil in a saucepan, sauté all the vegetables and deglaze with the vegetable stock. Cover and cook for 25 minutes.
3. Mix the soy sauce with 3 tablespoon hot broth and lemon juice. After the cooking time, stir into the hot soup. Season the soup with salt and pepper.
4. Rice goes well with it.