Summary

Ingredients

• 2 medium onion (s)
• 2 tablespoon butter
• 1 bunch soup greens (carrots, celery, leek)
• 1 medium potato (s)
• 1 head cauliflower
• 200 g parsley root (s)
• 1 liter water
• 1 bunch parsley
• 3 tablespoon milk
• salt and pepper

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Instructions

1. Peel the carrots, celery, potatoes and parsley roots and cut into small pieces. Also cut the leek into small pieces. Clean and wash the cauliflower and cut into small florets.
2. Dice the onions and sauté in the butter in a large saucepan. Then add all the vegetables and the water. Mix everything together. The water should cover the vegetables very well, if necessary take more than indicated.
3. Cook on medium heat for 25 minutes with the lid closed, until the vegetables are tender. Add the finely chopped parsley and cook for another 5 minutes.
4. Now puree everything and, if necessary, add some water. The soup likes to thicken, even on the second day. Add the milk and season well with salt and freshly ground pepper.
5. I always make soups with soup greens, which you get as a bundle in every supermarket. There are always 2 carrots, a piece of celery and half a leek, often also a little parsley. So I save the stock cubes and the entire soup is made from basic products.