Summary

Ingredients

• 5 medium potato (s)
• 1 carrot (s)
• 1 piece (s) celery, approx. 4 x 2 x cm
• 2 stalks lovage (Maggi herb)
• parsley
• a little nutmeg, grated
• 1 cube beef broth
• water

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Instructions

1. Peel, wash and dice the potatoes and carrots. Place in a saucepan with celery and Maggi cabbage and fill with water until the vegetables are covered.
2. Bring everything to the boil, add the stock cubes, parsley and a little grated nutmeg. Simmer for about 20 minutes, until the vegetables are soft. Then puree and season to taste if necessary.
3. Wiener (let them get hot in the pureed soup) and lye pastries go well with this.
4. Tip:
5. If you don`t like celery that much, you can take it out before pureeing.