Summary

Ingredients

• 1 large parsnip (s)
• 2 medium parsley root (s)
• 3 medium carrot (s)
• 5 large potato (s)
• 1 small beetroot, fresh
• 0.5 ½ celery root
• 1 large onion (s)
• 1 clove garlic
• 1 piece (s) ginger, fresh, 2 - 3 cm s
• 1 hot pepper, fresh or dried
• Vegetable broth, instant
• 1 dash rapeseed oil
• salt
• Caraway
• marjoram
• 1 ½ liters water
• some horseradish, natural from the glass or freshly grated

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Instructions

1. Clean the parsnip, beetroot, parsley root, celery, carrots, ginger and potatoes and cut into small cubes. Put in a saucepan, cover with water and add some vegetable stock, salt and other spices and bring the soup to a boil.
2. In the meantime, cut the onion and garlic into small pieces and sweat them well in oil, as this provides the necessary roasting substances for the soup and the necessary fat. Only add the garlic at the end so that it doesn`t turn bitter. This is then added to the soup together with the grated ginger and cooked all the vegetables from firm to soft, depending on the taste.
3. Now I mash roughly, mainly the potatoes, and let the soup boil a little so that it creates a certain smoothness.
4. Now you can distribute the soup on the plates. Put a dollop of horseradish on each plate.
5. Variation: You can also add grated black radish or winter radish.
6. These are mainly old vegetables that can be found over the winter and in the early spring and are suitable for the fasting days because they have a lot of healthy ingredients. It also tastes good!