Summary

Ingredients

• 400 g potato (s)
• 100 g carrot (s)
• 80 g celeriac
• 50 g parsley root (s)
• 2 tablespoon parsley, finely chopped
• 1 bay leaf
• 2 tablespoon rapeseed oil
• 1 liter vegetable stock
• 1 teaspoon, leveled marjoram, dried
• salt and pepper
• nutmeg

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Instructions

1. Peel and dice the potatoes, carrots, celery and parsley root. Cut the leek into rings and finely chop the parsley.
2. Heat oil in a pot. Steam the potato cubes, vegetable cubes and the leek for about 4 minutes. Deglaze with the vegetable stock. Add the bay leaf and marjoram and cover and simmer the soup over a medium heat for 25-30 minutes. Pour in the vegetable stock if necessary.
3. Remove the soup from the stove and puree with the magic wand. Season with salt, pepper and nutmeg. Add the freshly chopped parsley.