Classic Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek, cut into thin rings
- 4 medium potato (s), cut into pieces
- 2 carrot (s), cut into rings
- 0.5 ½ celeriac, cut into pieces
- 0.5 ½ kohlrabi, cut into pieces
- 0.5 ½ bunch parsley
- 1 liter water
- Broth, granulated
- some pepper, from the mill
- Nutmeg, freshly grated
- 1 teaspoon salt
- 1 tablespoon oil
- Caraway
Print Recipe
Pin Recipe Instructions
- Peel the vegetables, cut them into pieces and wash them thoroughly. Set up a large saucepan, add oil and sweat the diced vegetables properly. Deglaze with the water or stock. Add half of the parsley and simmer for about 20 minutes. Finally, take out the parsley sprigs and add the spices.
- Chop the rest of the parsley and place on the plates for decoration.
- A nice dish for the cold season.
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