Summary

Ingredients

• 200 g savoy cabbae, cut into fine strips
• 200 g celeriac, peeled and finely diced
• 2 potato (s), waxy, peeled and finely diced
• 2 carrots, peeled and finely diced
• 1 liter vegetable broth
• some cumin
• some parsley
• salt and pepper
• oil

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Instructions

1. Roast the vegetables, except for the cabbage, in a saucepan with a little oil, then add the stock and simmer. Add the savoy cabbage and spices 10 minutes before the end.
2. Sprinkle with finely chopped parsley before serving.