Summary

Ingredients

• 1 onion (s)
• 400 g carrot (s)
• 150 g celery
• 150 g leeks
• 800 g potato (s)
• 1 tablespoon rapeseed oil
• 5 stalks parsley
• 3 leaves lovage
• 3 tablespoon marjoram, dried
• 1 ½ liter vegetable stock
• salt and pepper

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Instructions

1. Peel the vegetables and cut into cubes approx. 1 cm wide.
2. Heat a saucepan with oil and gently fry the vegetables, except for the potatoes, for five to seven minutes, stirring occasionally.
3. Separate the stalks of the parsley, cut into pieces approx. 1 cm long and fry with them.
4. Chop the lovage and parsley into small pieces.
5. Then add the marjoram, lovage leaves and potatoes to the pot. Deglaze with the vegetable stock and season with salt and pepper. Put the lid on and cook for 10-15 minutes until the potatoes are cooked through. Then add the parsley and roughly puree everything with the mixer.