Vegetable Soup “All Sorts

For the vegetable soup, wash the vegetables. Cut carrots and turmeric into small slices, zucchini and potatoes into small cubes. Cut celery and parsley root in half, leek into fine rings, divide cauliflower into small florets and leave parsley in whole leaves.

Finely chop the onion and garlic and sauté in the oil. Add the leeks and carrots and sauté briefly. Add 2 liters of water.

Now add the rest of the vegetables, season with salt and pepper and, depending on taste, also with some soup seasoning and simmer until the vegetables are cooked.

Bind with flour and season again if necessary.

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